Which three ingredients defined the ais kacang recipe at Lee Wah?

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Three Key Ingredients Defined Lee Wah's Ais Kacang

The signature ais kacang at the once-famous Lee Wah coffee shop was distinguished by a specific trio of core ingredients: red bean, corn, and cincau. This particular combination formed the base of the dessert, which was then enhanced with other elements. The dessert was presented in a tall glass, designed to showcase three distinct layers formed by these components.
Base Ingredients of the Dessert

The recipe for Lee Wah's ais kacang, or Air Batu Campur, primarily consisted of red beans, corn, and cincau. These three items were the foundational elements of the popular dessert served during the 1970s. The coffee shop was managed by Sophia Seet, who took over the establishment on Merdeka Day in 1973.
Toppings and Presentation

Beyond the base ingredients, the ais kacang was generously topped with shaved ice. It was further enhanced with gula Melaka and syrup, adding sweetness and depth of flavour. The visual appeal was also a key feature, with the dessert served in a tall glass to highlight the three distinct layers created by the red bean, corn, and cincau.
Historical Context of Lee Wah Coffee Shop

Lee Wah coffee shop was a prominent establishment on Campbell Road, now Jalan Dang Wangi, during the 1970s. It was one of 16 coffee shops operating in the area and was a popular spot, particularly for late-night movie-goers from the nearby Odeon Cinema in Kuala Lumpur. The coffee shop operated for six years before closing to make way for the construction of the Wilayah Complex.

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Which three ingredients defined the ais kacang recipe at Lee Wah?

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