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 (e.g. 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.
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