Wednesday 24 June 2015

Attap Chee with Grass Jelly

Whenever I have ice kachang, one of my favourite ingredient will be Attap Chee 亞答子.  I love mine hard but I do know friends that prefer softer version.  Attap Chee came from Nypa palm and it is basically tasteless if not treated.

During my recent trip, I spotted huge attap chee 亞答子 and bought home some.  These are not like those available here.  Thus I need to prepare it and cook it before eating.

This Attap Chee with Grass Jelly is usually my quick fix to counter the heatiness especially it is so humid of late.

How to treat fresh attap chee

Fresh Attap Chee
Rice water
a few lime leaves (shred)
sugar (adjust to your liking)
water enough to cover attap chee


Wash attap chee with rice water.

Rinse and repeat one more time.  


Add in lime leaves, sugar and water to attap chee and bring to boil.

Simmer for 10 mins.

Remove from heat and let it cool.

Store inside fridge.



  1. Attap chee is also my favorite and I too like it hard! Looks like we both have same tastes! :) I have never seen untreated attap seed though... do you know where sells it? I'm curious of how they look like. One of my friend brought back nutmeg from Malaysia and made this nutmeg syrup drink. I too haven't' seen fresh nutmeg it was an interesting eye-opener!

    1. I bought it in Jakarta. I love nutmeg! and now I am curious how this drink taste like. Hope your friend shared her recipe. Hoping over to your blog.

  2. Yes, I love hard ones too... I like the crunchy texture... So... U gonna be my dessert sponsor? Wink wink

  3. I have never tried this! Looks original

    1. Ola, it is a combination that we like. Most places you can find other jelly added to it or red bean.


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