Cendol

Method

Blend pandan leaves with 100ml water, then strain through fine muslin to extract the green liquid. Mix rice flour, tapioca flour, and salt together, then gradually add the pandan liquid and remaining 200ml water to form a smooth batter. Heat palm sugar with ginger and 150ml water in a saucepan, stirring until sugar dissolves, then simmer for 5 minutes and remove from heat to cool completely. Push the cendol batter through a cendol maker or special syringe directly into a bowl of iced water to create the characteristic green vermicelli strands, then drain well. Warm the coconut milk gently with salt, being careful not to boil it. To serve, divide the cendol strands among four glasses, add a layer of shaved ice to each, pour over the warm coconut milk, then finish with 2-3 tablespoons of the cooled palm sugar syrup per glass.