Ais kepal Klang
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Part of the pleasure is in watching the making of the ais kepal, or iceball, of our childhood. The Chinese uncle, who operates the stall out of his home, pounds and pummels ice shavings into a tight ball (with all the ais kacang fixings inside) before dousing it in gula Melaka and syrup. It isn’t slurped out of a square of wax paper, though; Klang’s ais kepal comes with a straw in a plastik ikat tepi – but you’ll still end up with sticky hands.