Cendol (Iced Coconut Palm-Sugar Dessert)

Method

1. 1

   Whisk the rice flour, tapioca flour, pandan extract and 400ml water together until smooth, with no lumps.

2. 2

   Cook the mixture over medium heat, stirring constantly, until it turns into a thick, glossy, translucent paste.

   💡 Keep stirring the whole time — it goes from watery to lumpy to glossy fast, and it catches on the bottom easily.

3. 3

   While still hot, press the paste through a large-holed colander into a bowl of iced water — the falling drops set instantly into short green ribbons.

   💡 Work fast while the paste is hot; cooled paste won't drip into shape.

4. 4

   Meanwhile, melt the palm sugar with a splash of water into a syrup; let it cool slightly.

5. 5

   Drain the set cendol ribbons and rinse briefly in cold water.

6. 6

   Layer the cendol, shaved ice and salted coconut milk in glasses.

7. 7

   Drown each glass in the palm-sugar syrup and serve immediately, before the ice melts.