Es Cendol

Method

First, prepare the cendol paste by blending pandan leaves with 100ml water, then strain and add to a mixture of rice flour, tapioca starch, and remaining water, stirring until smooth. Heat this mixture over a medium flame whilst stirring constantly for 5-7 minutes until thickened and glossy. Press the hot paste through a cendol maker or fine sieve directly into a bowl of ice-cold water to create the characteristic noodle-like strands, then drain and set aside. Next, make the palm sugar syrup by dissolving palm sugar in 200ml water over medium heat with a pinch of salt, stirring until completely dissolved, then cool to room temperature. For serving, divide the cendol strands into four glasses, add a generous splash of coconut milk to each, pour palm sugar syrup over the top, and finish with crushed or shaved ice. Stir well before drinking and serve immediately whilst cold and refreshing.