Once upon a time, there was a machine called "ice kacang" machine. This machine can make children and adults of all age happy just with a simple dessert, shaved ice with syrup, that cost only 5 cents in the 1950's and 60's and those with more ingredients ( jelly, red beans and evaporated milk) was 10 cents per bowl .
Such a simple desert brings pleasurable memories to our generation, and even up to this new era they still make the younger generation feel good and happy, especially on a hot day like these days where weather temperature is about 32 degrees Celsius, but including the heat factor, it feels more like 42 degrees C. Except nowadays there are more varieties and more expensive compared to our era in the 50's and 60's.
When I saw this machine posted in Heritage SG memories by Kevin Khoo, I remembered my late father used to own one too in his coffee shop. The shop was just right in front of the High Court in town along the walk way from kampong Air to Gaya street.
When I was young, I used to help my parents look after the shop as early as 11 years old. I recall my father would put a block of ice on the shaver and then he clamped the block of ice tightly at the base plate of the machine before rotating the handle like wheel, which was on the right side of the machine to produce shaved ice, that ice was collected on the base plate. That time the shaver could only be performed manually.
Due to those fond memories and experiences I had, I decided to buy this toy ice shaver gadget online for Rm23.50 ๐
And started to make my DIY (Do it yourself) ice kacang๐
Red beans and jelly like I used to have in my younger days.
And covered with shaved iced made from my toy ice shaver. Honestly, I was so excited to see the shaved ice coming out from my toy ice shaver๐. Then I drizzle the shave ice with syrup and evaporated milk and start digging.๐ I finished it within minutes๐ and went for 2nd round๐
Hubby didn't want to be left out, so he created his dessert too, Vanilla Ice cream with chocolate kit kat and biscuits.
When we asked our grandson which would he prefer, he opted for the ice kacang ๐ and hubby's face went ☹️ hahahaha... ๐คญ
Ice kacang without shaved ice, just ice cube taste equally yummy but with shaved ice its more prettier and exciting to dive in for๐๐
Transferring my childhood beloved nostalgic treat of ice kacang to my 6 yrs old grandson ๐
Even in this high tech era, where the younger generation like my grandson, are still keen to learn some of our old ways and skills. I was surprised that when I bought this toy shaved iced gadget, it lit up the eyes of my grandson, making him so excited and happy and what more, looking forward for another session of ice kacang activity ๐คญ
Grandson concentrating seriously on his task to get shaved ice๐
But he preferred ice balls more, which was just shaved ice and red syrup. He too had his 2nd round of ice balls๐
While me, I preferred the original ice kacang that consisted of shaved ice, red beans, jellies and drizzle with red syrup and evaporated milk ๐
When I posted this to my friends, many started to reminisce about this popular dessert in our era of the 50's and 60's.
One of my friends Peter, reminisced about his fond memories of buying a small bowl of ice kacang in Gaya street market stall for 10 cents in the 60's. A simple ice kacang in a small bowl that has sweetened red beans and jelly, covered with shaved ice and drizzled with red syrup.
I shared the same fond memories of these dessert , probably we had bought from the same stall. I remember there was an old lady who sold these sweets helpings in her small stall at the Gaya Street wet market.
Again when i was young, I walked to this market which took me about 7-10 mins. Towards the end of the walkway there was a Cathay cinema of the left side and facing the cinema was the big Gaya Street Market.
Memory map of my morning walks to Gaya Street Wet Market to help my parents do the marketing errands each morning during school holidays๐
Another friend Christine, shared her childhood experiences of buying ice-baฤบl for 5 cents from a stall on the street before cycling to her school. It was just a simple impacted shaved ice with additional red syrup all over it.
I was pleasantly surprised that my grandson showed an interest in helping me make the various varieties of this old dessert, he enjoyed eating it as much as I did.
The smell of freshly baked bread = Happiness and sweet memories.
Peter, a friend said, " Indeed, the smell of freshly baked bread brings back memories from 50 years ago as it spread throughout Gaya Street and we knew that the bread was ready and waiting in the morning".
My husband also has good memories of running to the Hurst's bakery before school and he could still remember the smell of those freshly baked bread down the road which was only a stone's throw away from his home, Claughton road. ๐
Making bread as a beginner for the 1st time can be frustrating for those who failed due to sticky dough, failed rises and a dense loaf or a motivation for those who succeeded in producing an aromatic, tasty, light , bouncy, well risen loaf. Since we are all different, each of us takes failure differently. Those who failed miserably may end up " Never again" to try while others with challenging attitude may keep trying until they succeeded.
In 2001, I bought a Kenwood bread maker for the first time from Singapore at an offer price, just to satisfy my curiosity of how a bread machine can bake a bread automatically! Though it did bake a bread but the bread was not tasty and appeared very dense and heavy. At that time there was no video to show how to bake a bread or any no other recipe book where I could turn to, for help except the pamphlet with brief instructions that came with the bread machine.
This bread machine followed me whichever country I resided. I had even tried with "Hovis" bread flour when I was in UK but still not up to the par level of the taste I was looking for. So I gave up and the machine ended in my store as a "White elephant".
As years gone by, due to high tech, our handphones kept updating and by the time I retired, there were so many bread making made easy videos, shown in U-tube. Those bread looked so delicious and tempting. That's the time, I took out the bread machine again to bake a bread. Unfortunately the machine which was kept in the box for years became faulty. ๐
I tried to send for repair at the household appliances repair shop but was informed that it was not worth the repair as the cost would be almost the price of an updated brand new bread machine.
Hearing this, I decided to leave the machine with the handyman as discard item and never bake bread any more.
Another few years passed and recently in year 2025, my former classmate Jerry posted me a few photos of his successful sourdough bread and other artisan bread that he had baked.
The bread looked so good that they inspired me to start making bread again. ๐คฃ
Jerry's big ear bread๐คญ๐คฃ๐คฃ baked in January 2025
Jerry's latest bread made of 25% milk and 25% wholemeal flour, ๐
Another friend of mine ๐from Singapore, Antoinette also posted some of her successful home made bread.
German bread
All these☝ were her beautifully home-made bread๐ .
Making your own bread is a rewarding process and my hubby loves the aroma of freshly baked bread spreading from the kitchen to the whole house.
My friend, Antoinette shared me this๐ amazing U-tube video of "No Knead Artisan Bread" , a very forgiving dough indeed๐
After watching the video, I started to explore more of these " No Knead " Artisan bread and gave it a try which turned out well.
My 1st" No knead" Artisan bread 15th Jan 2026.
Such successful outcome motivated me to bake more bread especially different types of bread such as Italian, German, European and Poland bread recipes.
20th Feb 2026 My 1st successful Polish bread using Faux bread starter which I divide the dough into two.
This is how the faux bread starter looks like☝ by using commercial yeast (Instant yeast).
The U-tube video of this Polish bread recipe must have a protected link because it won't allow me to share their video here but you can still see their recipe in U-tube called "Meisterhaftes".
To begin with, the faux bread starter ๐ is needed by using commercial yeast:
Pour 200mls warm water in a small bowl.
Add 1 tablespoon sugar+ 5gm dry yeast.
Stir well till fully dissolved.
Add 150gm flour and mix well.
Cover and let it aside to rest for 20mins.
Prepare a clean bowl of 350flour + 1 teaspoon of salt. Make a "well" in the center and pour in the prepared "Faux bread starter" over it. Add 120ml warm water to mix well.
A shaggy dough is what we want. ๐
Cover to rest in warm place for 20 mins
After 20 mins rest, wet hands to perform a few series of the pull and fold on the dough. Cover and rest for another 20 mins
After 20mins do another series of pull and fold before placing the dough in an oiled bowl.
Cover and rest for 1 hr.
After 1 hr, lightly dust the counter. Place the dough on the floured counter and shape it in circle.
Cover the dough to rest 15 mins.
After 15mins ,spread out the dough upside down and gently fold into 3 ,then roll up into elongated shape before placing in the floured baking tins I suggested you watch their video to understand what I am trying to say because visual aids can make you understand better.
The dough was in it's final stage of Proofing.
I divided the dough into 2 shape, a round and an oval ones.
I baked the oval shaped ones after resting in the fridge for 2hrs, while the other ones I let it rest in the fridge overnight or whenever needed.
Outcome of my successful German/Polish bread!
The smell of the bread was so flavourful and they taste delicious. I ate it with cream cheese. So yummy. ๐
My hubby likes the Polish Bread the most. It's Pull and Fold technique and the use of faux bread starter is very easy to make. This bread is tasty, soft and fluffy . Even the skin of the bread was soft which suits elderly like us๐
After my Polish bread, I went on to try a more complicated bread like the Sourdough bread which I never succeed before.
Initially I used my medium size oven to bake my bread but as time goes by, I learnt that the air fryer can also bake bread especially small loaf. Air fryer is fast, more convenient and save cost where electricity is concerned. And the bread always turns out nicely.
The only bread I failed despite numerous attempt was the sourdough bread. Since I couldn't get those sourdough starter right, I gave up trying until I saw in U-tube, how a bread starter can also be made from fruit water yeast by Stepheno. I was curious to see if they really work at all and craved to experiment them. So I decided to give it a go. ๐
Bread using Apple water yeast starter
The steps looked so simple and easy that inspired me to try.
Apple water yeast.
1 medium size apple about 150gm 6 teaspoon sugar 500 mls water
Cover and shake twice a day everyday for 6 days
By Day 6, drain the apple and keep the apple water in fridge for 24hrs
No waste, No discard
To make the bread starter ( Feeding stage)
Pour out 124 mls of apple water in a clean jar.
Add 124 gm flour and mixed well.
Cover the jar and leave for 10 - 12 hrs to raise.
10 hours later
Look at this beauty.
It's the power of natural Lactobacilla and yeasts living in the apple skin.
The starter has risen (almost triple)!
This is the time to start making bread.
Apple water yeast bread recipe:
166mls warm water
1 teaspoon salt. Mixed well till dissolved.
Add in all the starter and mixed well till dissolved.
Add 276 gm flour.
Mixed well and rest , covered for 2 hrs.
State of the dough after leaving in refrigerator for 12hrs for slow fermentation before baking. Looks promising!๐
At last, a successful bread, using natural yeast(apple water yeast)
This was the outcome of my apple water yeast bread.
It's airy, smells nice and taste so good. At last I can claim myself, a victory for this sourdough bread with natural yeast.
This is my 1st Bread using using fruit water yeast instead of commercial yeast as starter!
My Honest Comment?
Wow, I am surprised and wasn't expecting it to turn out so good! The texture and taste were good.
Hubby likes it and requested to repeat recipe ๐คฃ.
After a few successful bread, I kept exploring for different bread to try. ๐คญ
Yogurt Bread.
Using my PYREX ware as "Dutch Oven" ๐
It turned out well. ๐คญ
I followed the instructions exactly from๐ this Utube recipe. And the bread turned out beautifully and tasty from aroma to texture.
Dates Bread
Only need:
2cups flour
1/4 teaspoon salt
1 teaspoon instant yeast
200mls warm water
100gms chopped dates
My 1st Italian Ciabatta bread๐ค
I followed exactly from utube video by Aroma von Brot. Have a look at their videos but just in case you can't find their link, have a look at any Ciabatta recipes will help.
I must admit, it's the easiest and lightest bread I ever baked with 100% success. ๐
I would recommend any beginners like me to try.
From my experience as a beginner, I find that "No knead" Italian Ciabatta bread recipe, is the best which could a guaranteed a successful outcome that suits me after several previous unsatisfactory results from other bread recipes.
To be honest, after my successful first bread of Simple "Lazy" Artisan bread, was motivated to try another level of bread recipe such as Polish, European bread.
After I am happy with my 2nd level of bread making , I went further to do the 3rd level and that's the complicated bread such as Sourdough bread..
From the mistake I had encountered, I would like to share with you some tips given by my friends who had baked their bread successfully,
- Start from the simplest and less likely to fail bread recipe, to motivate us to make more bread and the "No Knead , No wait " Artisan bread recipe is the best to start with but even the bread turned out beautifully, it was dense inside when I made them. After trying so many types of bread recipes, I like the most is the
Italian Ciabatta bread. Unfortunately my hubby prefers the Polish bread more. Since we are all born with different preferences, we are thankful to our Good Lord for allowing us to have choices ๐
- Never use tap water which had chlorine in it can kill the yeast. Use bottled drinking water or mineral water.
- Give time for the dough to rise. Dough rises better in a warm kitchen. When it's so humid especially in our country, the dough will rise faster compared to a rainy cold day. The dough should rise at least double it's size before baking.
-Use warm water, not hot as it can kill the yeast. Cool water is also not advisable as it will not activate the dough properly, therefore the dough will not rise properly.
Overall, the happiness experienced when my successful bread was ready for the first time, is really a profound, sensory, deep rewarding feeling. It's like magic, transforming flour, water and yeast into a golden, delicious and fragrant loaf of bread.๐๐๐
That's all for my topic of the day...Happy baking!๐
