Ice Kacang or Ace Kacang is a Malay dessert eaten in Malaysia, Indonesia and Singapore. Traditionally a special ice machine has been used to flush out the shaved ice used in desserts, originally hand-cranked but now motorized more often.
Formerly, it was only made of shaved ice and red beans. Today, Ice Kacang usually comes in bright colours and with cocktails and dressings of various fruits. In Malaysia, almost all variants now have a large serving of attap chee (palm seeds), red beans, sweet corn, grass jelly and agar-agar cubes as common ingredients. Other less common ingredients include aloe vera (such as jelly), Cendol, Nata de Coco or sweets in various forms of ice cream in one form or another. The final topping of evaporated milk, condensed milk, or coconut milk is dripped on a mountain of ice with red rose syrup and sarsi syrup. To cater to the likes of modern customers, some stalls have also introduced novelty toppings such as durian, chocolate syrup and ice cream. Some versions shun the multi-coloured syrup and are instead served only with a drizzle of Gula Melaka syrup.
Many Southeast Asian coffee shops, hawker centres and food courts offer this dessert. Nowadays, Ace Kacang is mostly known as 'ABC' (an acronym for Air Batu Campur, which means "mixed ice").