[5] An earlier variant of the Singaporean dish was described as green, made from shaved ice, paired with syrups, soaked seeds and seaweed jelly and was sold mainly by street vendors.

The dish underwent many different alterations and variants throughout the history of Singapore, where during the 1920s, one version of it was described as shaved ice topped with rose water, lime or liquorice.

[5] By the 1940s, the version of the dish described as having "shaved ice heaped into a little mountain", topped with red beans, "a Chinese grape-like fruit", syrup, and condensed or evaporated milk, similar to how it is being prepared today, began to appear.

Other less common ingredients include aloe vera, cendol, nata de coco, and ice cream.

[10] The dish has evolved to include fruits such as durian, mango, toppings such as Milo, peanuts, and sago pearls among others.