Ice kacang  was originally made of only shaved ice and red beans,though the number and diversity of ingredients has since expanded.Today, ais kacang generally comes in bright colours, and with different fruit cocktails and dressings. In Malaysia, almost all variants now contain a large serving of attap chee (palm seed),  red beans ,  sweet corn ,  grass jelly  and cubes of  agar agar  as common ingredients. Other less-common ingredients include  aloe vera ,  cendol ,  nata de coco , or  ice cream . A final topping of  evaporated milk , condensed milk, or coconut milk is drizzled over the mountain of ice along with red rose syrup and sarsi syrup.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  palm sugar  syrup instead.