Homemade Cendol

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1. 1Step 1: In a pot, place the thick coconut milk, add pinches of salt and pandan leaves. Use low to medium heat and bring to boil. Once it boils, off the heat and let it cools.
2. 2Step 2: Put all the ingredients for gula melaka syrup in a pan, boil under medium heat until it melts and slightly thickens to the consistency you like. Set aside for cooling.
3. 3Step 3: Get ready a pot of icy cold water and a strainer with big holes.
4. 4Step 4: Put all the flour in a pan that shall be used later for cooking the batter.
5. 5Step 5: Cut the Pandan leaves into small chunks, transfer to the blender, add 600 grams of water, blend until as fine as you can.
6. 6Step 6: Sift the pandan juice to the flour, add 2 drops of lye or alkaline water. Use a wooden spoon to stir until well mixed. Transfer the batter to the stove. Use medium heat to cook the batter until it thickens. Transfer the cooked cendol to the strainer, use the wooden spoon to press it down directly to the cold water.
7. 7Step 7: For servings, have some cendol, topped with lots of shaved ice, drizzle sparingly with the Gula Melaka syrup and thick coconut milk. Best served when it is immediately prepared.