Ais Batu Campur

Malaysian shaved ice⏱ 10 min⚡ Vegetarian

Ais Batu Campur is a refreshing mound of fluffy shaved ice drenched with fragrant rose syrup and creamy condensed milk. Beneath the ice, sweet red beans, silky grass jelly, and chewy attap chee create the classic mix of textures that makes this dessert so satisfying.

Nutrition · per serving

207kcal

4.1gProtein

45.7gCarbs

1.9gFat

3.7gFiber

2 servings

Ingredients

6 items

Toppings

cooked sweetened red beans120 g

grass jelly, cut into 1 cm cubes120 g

attap chee, drained60 g

Ice and syrups

shaved ice400 g

rose syrup40 ml

sweetened condensed milk40 ml

Tips

•If using store-bought shaved ice, keep it in the freezer until the last moment so it stays fluffy.
•If your red beans are unsweetened, toss them with 1-2 teaspoons sugar before serving.
•Chilled bowls slow melting and help the dessert hold its shape longer.
•You can add a small drizzle of extra rose syrup at the table if you prefer a sweeter ABC.

Steps

1
Prepare 2 chilled serving bowls. Divide the cooked sweetened red beans, grass jelly, and attap chee evenly between the bowls, spreading them across the bottom so every spoonful gets a mix of toppings.
120 g cooked sweetened red beans120 g grass jelly, cut into 1 cm cubes60 g attap chee, drained
2
Pile 200 g shaved ice over each bowl of toppings, pressing very lightly with clean hands or a spoon so the mound holds its shape without becoming compacted. Fine, fluffy ice gives the best texture and absorbs the syrups evenly.
400 g shaved ice
3
Drizzle the rose syrup evenly over the ice, aiming for good coverage from top to sides. Follow with the sweetened condensed milk so it runs through the ice and lightly coats the toppings beneath.
40 ml rose syrup40 ml sweetened condensed milk
4
Serve immediately with spoons. For the classic way to eat it, let the syrup soak in for a few seconds, then gently mix a little before eating so the ice, beans, jelly, and palm fruit combine in each bite.

Origin & History

Ais Batu Campur, often abbreviated as ABC, is a beloved Malaysian shaved ice dessert whose name means 'mixed ice.' It became popular through hawker stalls and kopitiams, where vendors layered ice with colorful syrups, beans, jellies, and fruits to create a refreshing dessert suited to the tropical climate.

malaysian dessert shaved-ice red-bean vegetarian hawker

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Ais Batu Campur

Steps

Prepare 2 chilled serving bowls. Divide the cooked sweetened red beans, grass jelly, and attap chee evenly between the bowls, spreading them across the bottom so every spoonful gets a mix of toppings.

120 g cooked sweetened red beans120 g grass jelly, cut into 1 cm cubes60 g attap chee, drained

Pile 200 g shaved ice over each bowl of toppings, pressing very lightly with clean hands or a spoon so the mound holds its shape without becoming compacted. Fine, fluffy ice gives the best texture and absorbs the syrups evenly.

400 g shaved ice

Drizzle the rose syrup evenly over the ice, aiming for good coverage from top to sides. Follow with the sweetened condensed milk so it runs through the ice and lightly coats the toppings beneath.

40 ml rose syrup40 ml sweetened condensed milk

Serve immediately with spoons. For the classic way to eat it, let the syrup soak in for a few seconds, then gently mix a little before eating so the ice, beans, jelly, and palm fruit combine in each bite.

Origin & History