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Ingredients :coconaut jelly

Combination A

1 liter Young coconut water

20g Agar-agar powder

125g Castor sugar

2 Pandan leaves, shredded and knotted

Combination B

100ml UHT milk

A few drops of green food coloring

Young coconut flesh, scraped from the young coconut.

Method :

Bring combination A to a low simmering boil until sugar and agar-agar powder dissolve.

Add in B, mix and continue to cook for 4 minutes.

Remove mixture from the heat and leave aside for 5 minutes.

Pour coconut jelly mixture into a wet tray and add in coconut flesh.

Put aside to set then chill in the refrigerator before cutting into slices.

The dessert you have in the link is really easy.

Go to an Asian grocery store and they have the red beans, jelly, fruit, pearls and coconut all in a pre-made jar. There are many different varietites with different ingrednients. Pick the one you like and also buy condensed milk.

First shave the ice and place it in a cup or bowl. Next put the red bean mixture on top any way you like it. Then pour the condensed milk on top and enjoy. Basically this recipes is about your taste and liking. Anything goes.

Ew, the one from the link doesn't look very appetizing.

lol here's a prettier one I found for my own sake:

http://www.flickr.com/photos/10756240@N00/12545987...

This one looks pretty unique:

http://www.flickr.com/photos/chloechung/719379223/

We call it patbingsoo in Korean, which basically means red bean, er, something. There isn't a strict measurement system of how you make it. The various toppings you can add to it are endless. Here's a list of what's typically in it:

-shaved ice

-condensed milk

-canned red beans

Simple, eh? You can also add a special syrups, little rice cakes, various fruits, canned fruits, candies, cereal, or even top it with ice cream. Just add in what you like :)

other asian countries have their own variations. Japanese kakigoris are usually bright and neon-y with just syrups. I just call it a snow cone. Filipino's have their own version called halo-halo and add in kidney and garbonzo beans, avocados, and purple yams. All of which I have never heard of before in my life :/

The picture you posted looks alot like something called 'Ice Kacang", which I had in Singapore. It's basically shaved ice with the entire fridge over it... red beans, corn, grass jelly, coconut jelly, soursop, sago seeds, various jellies and drizzled with different syrups like palm sugar syrup as well as sweetened condensed milk.

There are many variations of shaved iced desserts across Asia though. Also from Singapore is this thing called "bobochacha" or "momochacha", which is taro yams and sweet potatoes cooked in a ginger syrup and coconut then served over shaved ice, one of my personal faves.

Here's an Ice Kacang Recipe I found online with my own commentary::

Ingredients:

* Red beans or kacang merah (malay for redbeans)

* Agar jelly

* Black grass jelly (available at asian markets in the canned foods section. some might have it fresh in bricks near the tofu section)

* Sweet corn kernels

* Peanuts ( the cooked, not roasted kind)

* Ice cream (....i've never had that in Ice Kacang. doesn't sound promising)

* Chendol (these are very regional jellies, that you mgith beable to get at an asian market. they are very plain tasting though, much like tapioca pearls)

* Palm fruits (again, canned, asian markets)

* Syrup (i recommend palm syrup. get palm sugar (asian market!) and make a syrup of it. it's flavorful, though I can imagine maple syrup being a worthy substitute)

Most of these ingredients you can get readimade and sweetened in canned form from Asian supermarkets . You can also add/subtract anything and pile it as high as you want; I don't think I've ever had the exact same ice kacang from two different places ever. I'd imagine frozen berries, sherbet, canned peaches/other fruit working well.

Method:

1. Put all the ingredients into the bottom of a bowl.

2. Then take ice that already shaved into a bowl.

3. Shaved ice is piled in a tall heap over the ingredients.

4. Syrup is then spooned over the shaved ice (syrup can also be change with sarsaparilla syrup or gula Melaka).

5. Finally evaporated milk is drizzled over the syrup. (You may change it with ice cream).

6. Enjoy your dessert. Sure you will like it.

Bobochacha recipe:

300g yam (taro as it's known in California) - remove skin and cubed

300g sweet potatoes (sometimes known as yam in California) - remove skin and cubed

coconut milk - from one coconut

Pandan* (screwpine leaves) - a few leaves crushed and tie into a knot

Sugar

Salt

Instructions

Cooking time - approx. 30 minutes. Cover yam and sweet potatoes with just enough water and bring to a boil, add pandan, reduce heat and cook till yam is soft. add sugar and a pinch of salt. When sugar is dissolved, add and stir in coconut milk, remove from heat. Do not boil the milk.

Serving

Served hot or cold from the fridge. (adjust thickness by adding water or coconut milk)

*I've found pandan at certain supermarkets in the frozen section. You'd most likely get it at a vietnamese/thai market or asian markets that cater to a viet/thai community

Coconut Jelly components a million liter youthful coconut water 20g Agar-agar powder 125g Castor sugar 2 Pandan leaves, shredded and knotted 100ml UHT milk some drops of green nutrients coloring youthful coconut flesh, scraped from the extra youthful coconut approach : deliver combination A to a low simmering boil till sugar and agar-agar powder dissolve. upload in B, mixture and proceed to cook dinner for 4 minutes. get rid of mixture from the warmth and bypass away aside for 5 minutes. Pour coconut jelly mixture right into a moist tray and upload in coconut flesh. placed aside to set then kick back interior the refrigerator previously cutting into slices.

I'm not sure what that dessert is called, however there are lots of asian dessert recipes to choose from online.