Cendol: Malaysian Coconut & Pandan Dessert

Step 1

Whisk tapioca flour, pandan paste, water, and salt in a medium bowl until smooth and lump-free.

Step 2

Fill a tall glass with ice water. Place a piping bag fitted with a 2mm round nozzle into the glass.

Step 3

Bring a large pot of water to a rolling boil. Fill the piping bag with pandan batter.

Step 4

Squeeze batter directly into boiling water in thin streams—create 3–4 inch strands. They'll sink then float.

Step 5

Once noodles float, simmer 2 more minutes until firm. Scoop into the ice water bath with a slotted spoon.

Step 6

Drain noodles on a paper towel when cooled. Transfer to an airtight container and chill until serving.

Step 7

Combine palm sugar and water in a small saucepan. Bring to a boil, stirring until sugar dissolves.

Step 8

Simmer 5 minutes until syrup thickens slightly and coats a spoon. Remove from heat and cool completely.

Step 9

Divide crushed ice among four glasses. Top each with a handful of chilled pandan noodles.

Step 10

Pour 3 tbsp cooled palm syrup over the noodles, then top with 3 tbsp coconut milk. Stir gently before drinking.