King’s Potong has been around since my growing up years (am I revealing my age?) and continues to bring out sweet memories of nostalgia.
Some of my favourites include the popular Red Bean, Coconut and Teh Tarik (available exclusively at Sheng Siong) flavours, that incorporate that familiar Singaporean taste into a stick of potong.
As National Day is approaching, I thought “Why not have some fun?” in creating a “Singaporean King’s Potong” that incorporates both local flavours and an element of ‘hipster-ness’ (ie Instagram-worthy).
Thank you my friends for sharing these simple but wacky ideas. I must say I enjoyed shopping for ingredients and making them. You can also create your own Singaporean King’s Potong, and stand a chance to win a pair of tickets to Ultra Music Festival (admission above 18)! Find out how at the end of the post.
So here are 10 Hipster Meets Singaporean Ways To Eat Your King’s Potong Ice Cream:
Rainbow Bread with Fruits Potong
Recommended flavour: Red Bean
The easiest way for a nostalgic take is to wrap King’s Potong with rainbow bread from the traditional bakery. Soft and sweet.
Here’s an additional twist: Include your favourite fruits.
Added some strawberries, oranges, kiwi, bananas and grapefruit, which will also promise an instagrammable treat. Why not get some friends for a “Rainbow Bread with King’s Potong” party?
Ice Kachang with Potong
Recommended flavour: Cempedak, Durian
Homemade ice kachang – sweet corn, glass jelly, red bean with crushed ice, topped with a stick of Cempedak King’s Potong. Durian flavour should work doubly well too.
Pulut Hitam with Pulut Hitam Potong
Recommended flavour: Black Glutinous Rice or Coconut
Ultimate combi. Two ways you can enjoy this: Warm Pulut Hitam with Cold Black Glutinous Rice King’s Potong for a hot-cold combination.
OR, cold Pulut Hitam with Coconut-flavoured King’s Potong – which can replace the usual coconut milk. Perfect dessert to wind the day down.
Recommended flavour: Yam or Coconut
Loved these Bandung drinks when I was growing up (though having a lot less now). Not very difficult to make – rose syrup, evaporated milk, low-fat milk (optional), water and ice. If not, canned Bandung drinks are always available.
Pop a stick of King’s Potong Yam or Coconut in a glass of Bandung.
What you get is a creamier coconut-y version as the ice cream infuses with the rose syrup and milk. This was really quite delicious. Finished the entire ice-cold glass in the hot weather.
Yuan Yang Potong
Recommended flavour: Teh Tarik
Two ways of doing it. First, you can dip the King’s Potong Teh Tarik into Kopi O.
Or let the King’s Potong Teh Tarik melt a little before sprinkling coffee powder on it. Freeze it for 30 minutes (or more). Enjoy the best of both worlds.
Prata with Potong
Recommended flavour: Teh Tarik, Durian
I used one of those frozen prata bought from the supermarket, and heated the pieces in the oven. Sometimes, the prata could expand with a hollow middle.
Match it with Teh Tarik King’s Potong for savoury crisp outer layer, and icy cold filing.
Potong in Appam
Recommend flavour: Teh Tarik, Coconut
Appam is a type of pancake made with fermented rice batter and coconut milk, popular with the South Indians.
Use it to wrap up a stick of Teh Tarik or Coconut King’s Potong, and sprinkle some of those old-school orange sugar and coconut flakes.
Mango Pomelo Sago with Local Flavours
Recommend flavours: Coconut, Yam
This Hong Kong style dessert, otherwise known as “Yang Zhi Gan Lu”, has been popular in Singapore at many local dessert shops.
Traditionally made using fresh mango pieces, pomelo, sago, and coconut milk, try a version created using chilled mango pudding, crushed ice and Coconut or Yam flavoured King’s Potong to replace the coconut milk. Simple and no-fuss.
Rum Balls and Potong
Recommend flavours: Any!
Ever seen those rum balls at old-school confectionary shops? They have a cake-like texture, covered with a coating of chocolate.
Pair them up with any flavor of King’s Potong, and you will end up with an indulgent dessert of cake, chocolate with ice cream.
Biscuit Piring Wafer with Potong
Recommended flavour: Any!
Remember those colourful yellow, pink and green discs which some people call “childhood wafer” now? They are actually Biscuit Piring.
Instead of the usual crackers or cones, try a King’s Potong with biscuit piring, then coat with rainbow sugar rice. Colourful, simple, yummy.
One more to add… Cendol Potong done in my previous post.
So what is “Your Singaporean Potong”?
Here’s a challenge for you: Can you recreate some of those memories in lieu of the upcoming National Day?
Conjure your own fun rendition of Singaporeans’ King’s Potong and stand a chance to win a pair of tickets to ULTRA music festival (admission above 18)!
Here’s what you need to do:
– Create “Your Singaporean Potong” .
– Upload on your Instagram account (remember to set your IG account to public if not I won’t be able to see it.)
– Hashtag #KingsPotongSG , #DanielFoodDiary and tag me in your creations.
– Contest ends on 2 Aug 2016.
* This entry is brought to you in partnership with King’s Potong.