Make pandan juice: roughly chop a handful of Pandan Leaves and blend with about 1 cup of Water until fragrant; strain through a fine sieve or cheesecloth and reserve the green liquid.
Mix the jelly batter by whisking together the Rice Flour and Mung Bean Starch in a bowl, then gradually stir in the pandan liquid and another splash of water until smooth and just pourable; season with a pinch of Fine Salt.
Bring a large pot of water to a rolling boil. Fill a squeeze bottle, piping bag, or a fine-holed sieve with the batter and press thin streams into the boiling water to form short noodle-like strands; cook until they float and are tender, about 1–2 minutes.
Using a slotted spoon, scoop the cooked noodles into a bowl of ice water with Ice Cubes to stop the cooking and firm them up. Drain and set aside in a chilled bowl.
Make the palm-sugar syrup by simmering Palm Sugar with about 1/2 cup water and a piece of pandan leaf (optional) until the sugar dissolves and the syrup is fragrant; strain and cool.
Warm the Coconut Milk gently with a small pinch of salt and a pandan leaf to infuse, then cool it completely in the fridge so it’s creamy and chilled.
To assemble, divide the pandan noodles among serving glasses or bowls, drizzle generously with the palm-sugar syrup, pour over the chilled coconut milk, and top with a handful of Crushed Ice.
Stir lightly before eating so the syrup and coconut milk combine with the cool noodles—serve immediately and enjoy.
