Indonesian Es Cendol

Instructions

1. Prepare the pandan jelly mixture
   In a bowl, mix the rice flour, tapioca flour, and salt. Add the pandan extract (or pandan juice) and water, stirring until you get a smooth, lump-free batter. If using, add a few drops of green food coloring to enhance the color.
2. Cook the pandan jelly
   Pour the batter into a saucepan and cook over medium heat, stirring continuously until the mixture thickens to a consistency similar to thick custard, about 5-7 minutes. The mixture should be thick enough to hold its shape but still fluid enough to be pressed through a cendol mold or colander.
3. Shape the cendol noodles
   Fill a large bowl with ice water. Press the warm pandan mixture through a cendol mold, special potato ricer, or a colander with large holes directly into the ice water. The mixture will form short, worm-like green jelly noodles. Let the cendol noodles sit in the cold water for 5 minutes, then drain and set aside.
4. Make the palm sugar syrup
   In a small saucepan, combine the chopped palm sugar, water, and knotted pandan leaf. Bring to a boil, then reduce heat and simmer for about 5 minutes until the sugar completely dissolves and the syrup slightly thickens. Strain and let cool to room temperature.
5. Prepare the coconut milk
   Mix the coconut milk with salt and set aside. You can chill it in the refrigerator until ready to serve, but do not let it freeze.
6. Assemble the dessert
   In each serving glass, add 2-3 tablespoons of palm sugar syrup, followed by a generous amount of crushed ice. Add approximately 1/4 of the cendol jelly noodles to each glass, then pour about 120ml of coconut milk over the top. Drizzle with additional palm sugar syrup if desired.
7. Serve immediately
   Es Cendol is best enjoyed immediately while the ice is still crunchy. Provide spoons and straws for your guests to mix the ingredients together before eating. The flavors of coconut milk, palm sugar, and pandan will combine to create the authentic taste of this classic Indonesian dessert.