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Ice Cream Potong

Remember the recent recipe of Red Azuki Bean Popsicle I made? And the story behind the traditional ice-cream potong which I adored eating it and grew-up with? I am so happy to find this long lost traditional “ice cream potong” again just in my local township. I was attending a local community function, celebrating an early mid-autumn festival, to my surprise to find this man with his motorcycle selling ice-cream potong by the road side.

I was overjoyed and thought that I should take some photos to show & tell. So…. here are the steps on how the ice cream potong is served the traditional way.

Hubby and I each ordered one and we both chose red azuki bean flavor.

The “uncle” took out a block of ice cream wrapped with plastic from the insulated tank. Cut it into a few pieces of rectangular shaped ice cream potong (by the way, “potong” means cut in Malay).

He inserted the wooden skewer into the ice cream potong. He told us that his fingers were crooked due to everyday’s “ice poking” and not many people can stand the pain. {Think}… it is like poking skewer into the stone hard popsicle, may be just a little softer than ice cube.

Peel off the plastic wrapper and serve before it melts in the warm weather here.

The yellow color ice cream potong is sweet corn flavor.

The red azuki bean and my half finish ice cream potong. As sweet as my old time memory, but, I still think that my red azuki bean popsicle recipe has the creamier taste and has more beans in it

It is only RM1.00 each (about US$0.36), and you should known the reason why……

Coming up next…… Chinese traditional cellophane lantern.

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