Cendol

Instructions

1. Prepare the pandan jelly
   In a mixing bowl, combine rice flour and mung bean flour. Gradually add pandan juice while stirring to avoid lumps. Mix until smooth and the batter has a pouring consistency.
2. Cook the pandan jelly mixture
   Pour the mixture into a saucepan and cook over medium heat, stirring continuously until the mixture thickens and becomes translucent, about 5-7 minutes. Be careful not to let it burn.
3. Create the cendol strands
   Transfer the cooked mixture to a cendol press or potato ricer. Immediately press the mixture into a large bowl of ice water. The batter will solidify into short, worm-like green strands. Let them sit in the ice water for about 5 minutes, then drain and set aside.
4. Prepare palm sugar syrup
   In a small saucepan, combine palm sugar, water, and a knotted pandan leaf. Bring to a simmer over medium heat, stirring until the sugar dissolves completely. Strain and allow to cool.
5. Prepare coconut milk mixture
   In another saucepan, heat coconut milk with granulated sugar, salt, and a knotted pandan leaf. Bring to a gentle simmer (do not boil), stirring until sugar dissolves. Remove from heat and allow to cool completely.
6. Assemble the cendol
   In each serving glass, add 2-3 tablespoons of palm sugar syrup, followed by a generous amount of crushed ice. Add the cendol strands over the ice, then pour coconut milk over everything. Optionally, top with cooked red beans for added texture and flavor.