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I've heard many-a tale of grief from fellow KL-ians (KV-ites?) that it is nigh-impossible to find good ais kacang (which also goes by the alias of ABC or air batu campur) in the Klang Valley. I confess - I have found myself on equal footing with the complainants whom I speak of. Truly, it is a rare thing. Yet, fortune finds me.On the other end of Bandar Utama (from where I live), there lies a shop that sits in between categories of the humble coffee shop and the casual cafe, that serves up a pretty mean ais kacang. The shop is set identical to any common coffee shop, with a huge allocation of space to the mixed rice section, but make no mistake - their offerings go far beyond mixed rice. In fact, you can find anything from chicken rice to bak kut teh to fried individual Chinese dishes (tai chow) to even Macau pork chop bun here, but that's a tale for another day. This day, I come to sing my praises for the humble yet glorious ais kacang.One would be wise not to dismiss the RM4.50 price tag as "extravagant" - for a knight's price, you receive a king's portion! Generous portions of roasted peanuts, cincau (grass jelly), lemon jelly, regular jelly, cendol, red beans, and sweet corn (canned) create a lovely medley of crunchiness, earthiness, sweetness, sourness, and silken-ness; accentuated by the crown jewel of atap chee (palm fruits). The ice (being my only gripe, in that it is not as finely shaven as I would ideally prefer) is bathed with just the right balance of syrup and evaporated milk - to give it a flavour that's milky and sweet, without being overwhelmingly so.By far, one of the better ais kacang you are likely to stumble upon in the Klang Valley. Don't get too eager to dig in when served, though - as you are expected to pay upon being served.
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This dish can be found from their mixed rice dishes selection. I recommend this must have dish to go along with your vege from chap fan choices.The broth has nice aroma from the cooking wine, came with wolfberries and finely sliced ginger. It has a naturally sweet tase, as well as little spicy kick from the chilli padi. The clams were medium in size, cooked till just right resulting in succulent and juicy texture.
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