Cendol

Prepare the Cendol

In a mixing bowl, combine rice flour, green pea flour, salt, and 1 cup water. Mix until smooth.

Bring 2 cups of water to a boil in a pot. Add the pandan leaves if using. Reduce the heat and slowly pour the flour mixture into the boiling water, stirring constantly to avoid lumps. Cook until the mixture thickens and becomes translucent, about 5 minutes.

Pour the cendol mixture into a sieve or a cendol mold. Use a spoon to press the mixture through the sieve into a bowl of ice water, creating small green strands. Let them set in the water for a few minutes, then drain and set aside.

Prepare the Coconut Milk

In a saucepan, heat the coconut milk over medium heat. Stir in the sugar and a pinch of salt. Simmer gently until the sugar is dissolved, then remove from heat.

Prepare the Palm Sugar Syrup

In a small saucepan, combine palm sugar, water, and a pinch of salt. Heat over medium heat until the sugar is dissolved and the syrup thickens slightly. Remove from heat and let it cool.

Assemble the Cendol

In serving bowls, place a scoop of cendol. Top with crushed ice or shaved ice.

Pour over some coconut milk and drizzle with palm sugar syrup. Add red beans or other desired toppings if using.