Back to 4 servings jelly 100 g rice flour 30 g tapioca starch 10 g mung bean starch, optional 0.5 tsp salt 2 cups water, for the pandan juice 10 leaves fresh pandan leaves, rinsed and snipped, or 2 tsp pandan paste 1 L ice-cold water with ice cubes, for setting the jelly syrup 200 g gula melaka (Malaccan palm sugar), chopped; dark palm sugar or muscovado can substitute 100 ml water 2 leaves pandan leaves, knotted coconut milk 400 ml thick coconut milk, full-fat, chilled 0.5 tsp salt assembly 2 L finely shaved or crushed ice 100 g sweet red beans (azuki), optional, drained
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1 Step 1: Blend the snipped pandan leaves with 200 ml of the water, then strain through a fine sieve, pressing out all the liquid. Top the juice up with water to 500 ml, or stir pandan paste into the water.2 Step 2: Whisk the rice flour, tapioca starch, mung bean starch if using, and salt into the pandan water until smooth. Place over medium-low heat.3 Step 3: Cook for 8 to 10 minutes, stirring constantly, until the mixture becomes a glossy, smooth, fully translucent paste with no powdery white spots, like very thick green custard.4 Step 4: Fill a large bowl with the ice-cold water and ice cubes. While the paste is still hot, press it through a perforated cendol mold, colander with 4 to 5 mm holes, or a snipped piping bag so the strands drop straight into the ice water. Work in batches and tap the mold to help the strands fall.5 Step 5: Leave the jelly strands in the ice water for 5 minutes so they firm up, then drain through a fine sieve. Refrigerate in a little cold water until serving.6 Step 6: Combine the chopped gula melaka, 100 ml water and the knotted pandan leaves in a small saucepan. Heat over low heat for about 5 minutes until the sugar fully dissolves and the syrup just thickens. Discard the pandan, then cool and refrigerate.7 Step 7: Bring the thick coconut milk to a gentle boil with the salt, stirring so it does not scorch. Cool, then chill until serving. Salting the coconut milk is essential, as unsalted milk tastes flat over ice.8 Step 8: Just before serving, drain the red beans if using and shave or finely crush the ice.9 Step 9: For each tall glass, add a spoonful of red beans, then the jelly strands, then a generous pile of shaved ice. Pour about 80 ml of the salted coconut milk over the ice, then about 60 ml of the gula melaka syrup.10 Step 10: Serve at once with a long spoon, stirring well before eating so the syrup and coconut milk coat the ice and jelly.getsaucepan.com/r/4e5d3b2e-36a0-506c-954b-d345e957d004
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