Ice Kacang and Chendol: Two Iconic Singapore Icy Desserts
When the heat and humidity hit, Singaporeans reach for two timeless coolers: ice kacang and chendol. One is a technicolour mountain of shaved ice and syrup; the other, a creamy bowl of coconut milk, gula Melaka and squiggly green noodles. Both are cheap, deeply satisfying, and found at almost every hawker centre and food court on the island. Here is everything you need to know about these two classics, from what goes into the bowl to where to find door of the best ones.
📋 Quick Facts
| Ice Kacang | Chendol | |
|---|---|---|
| Also known as | Ais kacang / ABC (air batu campur) | Cendol |
| Base | Shaved ice + coloured syrups | Coconut milk + gula Melaka |
| Signature ingredients | Red beans, sweet corn, attap chee, jelly | Green pandan rice-flour jelly noodles |
| Texture | Icy, crunchy, chunky | Creamy, smooth, slurpy |
| Origin | Malay roadside stalls | Java, via Malaysia (Melaka & Penang styles) |
| Typical price | ~$2.50–$4 at hawker centres | ~$2.50–$4 at hawker centres |
| Where to find | Virtually every hawker centre & food court | Hawker centres, dessert chains, cafés |
❄️ Ice Kacang: The Colourful Mountain
Kacang is the Malay word for nuts or beans — and red beans have starred in this dessert since itinerant roadside stalls first made it popular generations ago. Today it is a fixture at nearly every dessert stall in Singapore.
Under the mountain of finely shaved ice you'll find sweet red beans, sweet corn, attap chee (palm seeds) and jelly cubes, all drenched in coloured syrups and a generous drizzle of condensed milk. Sweet, icy-cool and wonderful — yum! Across the Causeway, the same dessert goes by ABC — air batu campur, "mixed shaved ice". Durian lovers can top it up with a scoop of durian for a dollar or two extra.
Ice kacang bowl with red beans, corn and attap chee under shaved ice
🥥 Chendol: The Creamy Classic
Chendol's soul is its green jelly noodles — wiggly, worm-like strands made from rice flour and pandan, pressed through a mould full of small holes. One such mould is on display at the Geylang Serai Heritage Gallery in Wisma Geylang Serai.
The noodles swim in coconut milk sweetened with gula Melaka, the brown palm sugar named after the Malaysian state of Melaka. Red beans and corn are common add-ons, but purists say a classic chendol needs nothing more. Durian, mango or even chempedak (Artocarpus integer) make popular toppings too.
Chendol with green pandan noodles in coconut milk and gula Melaka
🏆 Two Famous Chendol Stalls Worth Seeking Out
Old Amoy Chendol — the artisanal grandfather recipe
This stall traces back to the 1950s, when the founder's grandfather sold chendol from a pushcart along Amoy Street — hence the name. The business closed in 2004, but was revived by his grandson, Zhao Youning, at Chinatown Complex Food Centre. Remarkably, they serve only chendol — and everything is made from scratch daily: the pandan jelly is hand-extruded through grandpa's antique press, the coconut milk is cold-pressed, and the gula Melaka is specially sourced from Sarawak. Even the red beans are Japanese azuki, cooked over charcoal until thick. A traditional bowl goes for about S$2.80. Find them at Chinatown Complex Food Centre, 335 Smith Street #02-008. They even have a stall at the world famous Singapore Zoo!
Makan Melaka — Melaka-style chendol, eight ways
A beloved spot for authentic Melaka-style chendol, named after a Malaysian state and its signature sugar, gula Melaka, with their flagship cafe at Changi Village, and branches at Hougang, Jurong West and Bedok North, among others. Regulars love that their chendol is on the lighter side, with finely shaved ice and premium gula Melaka. Choose from eight varieties — traditional (from S$2), red bean + corn (S$2.60), or go all out with the glutinous rice + durian (S$3.50). Pair it with their nasi lemak or Mee Soto Melaka for a full meal.
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