1. Make the Pandan Cendol (Green Noodles):

• Prepare the Cendol Dough: In a mixing bowl, combine the rice flour, mung bean starch (or cornstarch), salt, and pandan extract (or pandan juice). Gradually add the water, stirring constantly, until a smooth, thick batter forms. The consistency should be like a thick pancake batter.
• Cook the Cendol: Bring a large pot of water to a boil. Once boiling, reduce the heat to medium-low. Using a cendol maker (a traditional tool with holes) or a colander, place the batter in the tool and press it over the boiling water to form small noodles. Alternatively, you can use a pastry bag or squeeze bottle to pipe out the batter directly into the boiling water.
• The noodles should fall into the hot water and cook immediately. Let the noodles cook for 1-2 minutes until they rise to the surface, indicating they are done.
• Cool the Noodles: Once cooked, use a slotted spoon to transfer the cendol noodles into a bowl of ice water to stop the cooking process and maintain the chewy texture. Let the noodles sit in the ice water for about 10-15 minutes to fully cool down.

2. Make the Palm Sugar Syrup (Gula Melaka Syrup):

• Prepare the Syrup: In a saucepan, combine the chopped gula melaka (palm sugar) and water. Add the pandan leaf (if using) to infuse the syrup with fragrance.
• Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar has completely dissolved and the syrup has thickened slightly (about 5-7 minutes).
• Cool the Syrup: Remove from heat and discard the pandan leaf. Allow the syrup to cool completely.

3. Prepare the Coconut Milk:

• Mix the Coconut Milk: In a small saucepan, combine the coconut milk and salt. Heat gently over low heat, stirring constantly to prevent the coconut milk from separating. You can also add sugar to taste, depending on how sweet you want the coconut milk.
• Stir until the sugar dissolves (about 1-2 minutes), then remove from heat. Let it cool slightly.

4. Assemble the Cendol:

• Layer the Ingredients: In individual serving bowls or glasses, layer the components of the cendol dessert. Start with a generous handful of the chilled cendol noodles, then add a few spoonfuls of shaved ice on top.
• Add Syrup: Drizzle the palm sugar syrup (gula melaka syrup) generously over the ice and noodles. The syrup will add sweetness and a rich, caramelized flavor to the dessert.
• Add Coconut Milk: Pour the coconut milk over the top, allowing it to mix with the syrup and ice. The richness of the coconut milk complements the sweetness of the syrup perfectly.
• Optional Toppings: Garnish with any additional toppings you like, such as red beans, sweet corn, or jackfruit. These toppings add extra texture and flavor to the dish.

5. Serve:

• Serve the cendol immediately, and enjoy the refreshing, sweet, and creamy dessert. It’s best consumed fresh while the ice is still crunchy and the coconut milk is chilled.

Tips for Perfect Cendol:

• Make-ahead option: The cendol noodles and palm sugar syrup can be prepared in advance and stored in the fridge. Just assemble the dessert with fresh ice and coconut milk when ready to serve.
• Pandan flavor: If you want a stronger pandan flavor, you can increase the amount of pandan extract or juice. Fresh pandan leaves can also be used to infuse the syrup for a more authentic aroma.
• Adjust sweetness: The sweetness of the dessert can be adjusted according to your taste. If you prefer a less sweet dessert, reduce the amount of sugar in the coconut milk or palm sugar syrup.
• Coconut milk: Make sure to use full-fat coconut milk for the best creamy texture, but if you prefer a lighter version, you can use light coconut milk.