Prep time: 15 minutes
Cook time: 5 minutes
225g mung bean flour
few drops of pandan essence
1 tin toddy palm seeds in syrup, drained and cut into small bite sized pieces.
1 tin jackfruit in syrup, drained and cut into small bite-sized pieces.
½ tin coconut milk
Once the mixture is thick and paste-like, stir in the pandan essence and remove from the heat. Push the paste through the holes of a colander directly into the ice bath to form short noodles. The noodles will harden in the water and can remain there for a while.
Tip: If you are making them in advance, they can be scooped out and stored in a container with some coconut milk in the refrigerator.
Finely shave some palm sugar and stir it into a small amount of hot water to make a dark syrup.
To serve, layer the ingredients in a tall glass, starting with the cendol noodles, then the toddy palm seeds and jackfruit. Top with coconut milk and shaved ice and drizzle with a little palm sugar syrup. Serve with a long spoon and straw.