Summer is coming, and with it the blistering heat can often feel overwhelming, affecting mood and energy levels. So, what's the best way to beat it? An ice-cold dessert packed with toppings, of course.
Fortunately, the region is home to a stunning array of frozen treats, each with a regional twist and signature ingredients. Whether you're craving something fruity, creamy, or perhaps even a little more daring, these icy creations are a terrific way to refresh and indulge. Here’s a list of iconic ice desserts from across the continent, each offering a unique flavour experience.
Read more: Your guide to Korea's modern dessert trends
Cambodia: Teuk kork chus
This Cambodian dessert features shaved ice topped with condensed milk, coconut milk, and often tropical fruits like mango and papaya. The smooth, creamy coconut milk complements the fresh, vibrant fruits, making it a perfect treat for Cambodia’s warm climate. Occasionally, a dash of pandan syrup adds a layer of sweetness and fragrance, while some variations include additional toppings like jellies or nuts, depending on local preferences.
India: Gola ganda
A popular street food in India, gola ganda is made by compacting shaved ice onto a stick and then drenching it with brightly coloured syrups. The syrups come in various flavours like rose, mango, pineapple, and kaala khatta (blackcurrant). Sometimes a touch of salt or chilli powder is added, creating a unique sweet-and-salty or sweet-and-spicy combination.
Indonesia: Es campur
Es campur—simply meaning “mixed ice,”—is shaved ice topped with fruits like avocado, jackfruit, and melon, along with jellies and sweet corn. The dessert is often finished with sweetened condensed milk, coconut milk and syrup, creating a refreshing and creamy treat. Es campur can vary widely in its ingredients, with regional variations reflecting local traditions and tastes.
Japan: Kakigori
Japan's kakigori (Photo: Pexels)
A traditional Japanese treat, kakigori features finely shaved ice with a soft, snow-like texture. Its history is rich, with origins tracing back to the Heian period when it was served to the aristocracy. Over time, the dessert has evolved, and today it's widely available across Japan.
The ice is typically flavoured with ingredients such as matcha (green tea powder), anko (sweet red beans) or koi (condensed milk). Some variations include azuki beans or fresh fruits like lemon or melon, and are often topped with mochi (rice cake) or kinako (roasted soybean flour) for added flavour and texture.
See also: 6 matcha sweets to savour on your next trip to Tokyo
Malaysia: Cendol
Malaysia's cendol (Photo: Pexels)
Cendol is a beloved Malaysian dessert made of shaved ice, topped with pandan jelly noodles, red beans, and coconut milk, all drenched in gula melaka (sweet palm sugar). The chewy noodles create a satisfying contrast with the smooth, creamy coconut milk, while the rich sweetness of the palm sugar syrup perfectly balances the richness of the coconut. Cendol is also popular in Indonesia, with regional variations throughout Southeast Asia.
Philippines: Halu-halo
Halu-halo (also spelt “halo-halo”) is a colourful blend of shaved ice, sweetened white mung beans, jackfruit, banana, jellies and a generous scoop of ube (purple yam) ice cream. Traditionally topped with leche flan (caramel custard) and a drizzle of sweetened milk, halo-halo is often served in a tall glass or bowl, creating a visually striking presentation. Its layers of sweetness and mix of textures make for a refreshing and delightful treat.
Singapore and Malaysia: Ais kacang
Ais kacang, also known as ABC (air batu campur), is a well-loved frozen dessert in Malaysia and Singapore. The base consists of shaved ice, topped with sweet corn, red beans, attap chee (palm seeds), jelly and sometimes grass jelly. A generous pour of evaporated milk and colourful syrups complete the dish. Ais kacang is a textural delight, often enjoyed at hawker stalls across the region, with variations in ingredients depending on the vendor.
South Korea: Bingsu
Korea's bingsu (Photo: Pexels)
Bingsu takes the art of layering to a new level. The ice is shaved to a snow-like consistency, then topped with sweetened condensed milk, red beans (pat), fruit, and sometimes even a scoop of ice cream. The most popular version, patbingsu, features sweetened red beans, but other variations include toppings like mochi, fresh mango or injeolmi (sweet rice cakes).
Taiwan: Bao bing
Bao bing features a mound of finely shaved ice topped with an assortment of sweet ingredients, like fresh fruits (think mango, strawberries, and watermelon), along with red beans (hong dou), chewy tapioca pearls, and taro qiu (sweet taro balls). The ice is often drizzled with sweetened condensed milk or fruit puree, adding a creamy richness to the dessert. Bao bing can also include other toppings like grass jelly or additional taro balls, with regional variations offering even more possibilities for customisation.
Thailand: Nam Kaeng Sai
Nam kaeng sai is a simple yet satisfying Thai dessert made from shaved ice, sweetened with syrup or condensed milk. Toppings include jackfruit, red beans, tapioca pearls and sweet corn. Often finished with a splash of coconut milk, this refreshing treat is perfect for cooling off in Thailand’s warm climate.
Vietnam: Chè ba màu
Chè ba màu, meaning “three-coloured dessert,” features three distinct layers of sweet ingredients. The layers consist of mung beans cooked in syrup, red beans, and sweet coconut jelly, finished with shaved ice. To complete the dessert, coconut milk is often poured over the top.
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