Pengang cendol (Green jelly with coconut milk and syrup)

Instructions

1. To make the cendol jelly, blend the pandan leaves with 125 ml (1/2 cup) water until smooth, then strain the pandan juice into a saucepan. Add the flours, tapioca starch, salt and 500 ml (2 cups) water and mix well. Cook over low heat, stirring constantly, for about 15 minutes until the batter thickens and turns translucent. Remove from the heat and keep stirring to cool it down a little. In the meantime, prepare a bowl of iced water.
2. Working in small batches, add the batter to a potato ricer and squeeze short lengths (about 3 cm) into the ice bath, making sure the jellies are fully submerged. Transfer the cendol into a clean container. They will keep in the fridge for up to 4 days.
3. To make the palm sugar syrup, place the gula melaka and 500 ml (2 cups) water in a small saucepan and simmer over medium heat until the sugar has completely dissolved. Reduce the heat to low and stir in the red kidney beans. Cook for another 8–10 minutes or until the syrup has reduced and thickened slightly. Pour into a clean jar or jug and set aside to cool completely.
4. To make the flavoured coconut milk, combine all the ingredients in a small saucepan over low heat and bring to a simmer, stirring constantly. Do not let it boil or the coconut milk will split. Remove from the heat and cool completely.
5. Crush the ice cubes in a blender and divide among four small bowls. Add the flavoured coconut milk, palm sugar syrup, red kidney beans and cendol jelly, and serve immediately.