Es Cendol Coconut Pandan Dessert Drink

Make the palm sugar syrup: combine 8 oz roughly chopped palm sugar (or dark brown sugar) and 1 cup water (for syrup) with 2 leaves knotted pandan leaf (or 1/4 tsp pandan extract) in a small saucepan. Simmer over medium-low heat, stirring until sugar dissolves completely, about 8 minutes. Remove pandan leaf, strain, and let cool.

Make the cendol noodles: whisk 1/2 cup rice flour, 4 tbsp tapioca starch, 1 tsp pandan extract (or 1 tsp vanilla with a few drops green food coloring), and a pinch of 1/2 tsp salt into 1 1/2 cups water (for noodle dough) until smooth. Cook over medium heat, stirring constantly, until the mixture thickens into a stretchy, translucent paste, about 6-8 minutes.

While still hot, press the cendol paste through a colander or cendol mold with small round holes directly over a bowl of ice water. The strands will set into short noodles as they hit the cold water. Let them sit in the ice water for 5 minutes, then drain.

Warm the 2 cans full-fat coconut milk (13.5 oz) in a small saucepan with a pinch of salt until just simmered. Remove from heat and let cool to room temperature, then refrigerate until cold.

To serve, divide 4 cups crushed ice among tall glasses. Add a generous portion of cendol noodles, pour chilled 1 cup full-fat coconut milk (for serving) over, then drizzle palm sugar syrup to taste.