Desserts in Singapore

The chendul (many different spellings can be found) has become one of my favorite desserts.  Pat introduced me to it and I instantly found it to be a great and refreshing dessert.  Alas, Teri and Kacy do not share the same affection for it as Pat and I have.  Per Wikipedia, chendull "The dessert's basic ingredients consist of coconut mile , noodles with green food coloring (usually derived from the pandan leaf), and palm sugar. Red beans, glutinous rice, grass jelly, creamed corn, and shaved ice are also included.,,,,,,,it has become a quintessential part of cuisine in Southeast Asia and is often sold by vendors at roadsides, hawker centers, and food courts. It is possible that each country developed its own recipes once ice became readily available......it is even dessert fare in Singapore, found in dessert stalls, food centres, coffee shops and food courts".  Another dessert Pat introduced us to was ice kachang (multiple spellings) as can be seen in the following photo:

Per Wikipedia, "Ais kacang or ice kacang (literally "red bean ice"), is a dessert served in Malaysia and Singapore. It is sweet-tasting and is primarily ice served with sweet flavoured syrup and jelly. The word kacang is a Malay word for bean, and the word "ais" is a transliteration of the English term ice.  Many South-East Asian coffee shops, hawker centres and food courts offer this dessert."

Traditionally a special ice machine is used to churn out the shaved ice used in the dessert.
Formerly, it was made of only shaved ice and red beans. Today, ice kacang generally comes in bright colours, and with different fruit cocktails and dressings. Several varieties have also been introduced, those of which contain aloe vera in one form or another (i.e. jelly). Often, a large serving of attap chee (palm seed), red beans, sweet corn, grass jelly, cubes of agar agar and cendol form the base.  Evaporated milk, condensed milk, or coconut milk is drizzled over the mountain of ice. To cater to the palates of the modern customer, some stalls have even introduced novelty toppings such as durian, chocolate syrup and ice cream. There are also versions that shun the multi-coloured syrup and are served with just a drizzling of gula melaka syrup instead.

Pat and I enjoyed the ice kacang but alas, Kacy and Teri also did not like this dessert very much.  As both Kacy and Teri said, sweet corn is not their idea of dessert.  :-)