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History
The coin box was used in the early 15th century.
In Middle English, "pygg" referred to a type of clay used for making various household objects such as jars. People often saved money in kitchen pots

and jars made of pygg, called "pygg jars". By the 18th century, the spelling of "pygg" had changed and the term "pygg jar" had evolved to "pig

bank." Thus, it was named the 'Piggy Bank'. They were made of ceramic or porcelain.
This name may have caught on because the pig banks were mostly used by children, and the pig is a child-friendly shape that is easy to fashion out

of clay. They were used by corporations for promotional purposes. These containers may serve other uses, such as functioning as swear jars or a

hiding places for domestic contraband such as cigarettes, drugs or medicines. Soon, the bank had been served as a pedagogical device to teach the

rudiments of thrift and savings to children. The money or coins were inserted throgh a slot. However it can only be retrieved by breaking the bank.

Modern piggy banks have a rubber plug located on the underside. Some are made of vinyl and have a removable nose for easy coin access. Some even

have incorporate electronic systems which can calculate the amount of money deposited.The general use of piggy banks is to store loose change in a

quaint, decorative manner.

Ice kacang as known as 红豆冰in chinese and red bean ice in english. It is a dessert served in Malaysia and Singapore. It is also popularly known as

Air Batu Campur in Malay or ABC for short. The word "air batu", which means "stone water" is the ice and "campur" means mixed. It is sweet-tasting

and is primarily ice served with sweet flavoured syrup and jelly. The word Kacang is a Malay word for bean, and the word "ais" is a transliteration of

the English term "ice".
Formerly, it was made of only shaved ice and red beans. Today, ice kacang generally comes in bright colours, and with different fruit cocktails and

dressings.You can, like an explorer, actually dig a 'cave' into the high ice moutain and start looking for the 'treasures' or ingredients in it. Several

varieties have also been introduced which contain aloe vera in some form or another, such as in jelly form. There is a large serving of palm seed, red

beans, sweetcorn, grass jelly, cubes of agar agar and cendol form the base. Evaporated milk is drizzled over the mountain of ice. To cater to the

palates of the modern customer, some stalls have even introduced novelty toppings like durian, chocolate syrup and ice cream. There are also

versions that shun the multi-coloured syrup and are served with just a drizzling of gula melaka syrup instead.
A good ice kachang is one where the ice are very cleanly shaven to small bits. When you put a spoonful of the ice with the syrup in your mouth, the

ice should just melt in your mouth together with the sweet tasting syrup. As for ingredients, of course the more variety it is the better giving you a

new texture everytime you take a mouthful.