Make pandan extract: wash and chop a handful of the Pandan Leaves, then blend with about 1–1½ cups of Water until very green; strain through a fine sieve or cheesecloth and reserve the bright-green liquid.
In a saucepan, whisk together the Rice Flour and Mung Bean Starch with the pandan extract, an additional ½–1 cup of water, a small pinch of Fine Salt, and the Lye Water (a teaspoon or to taste) until smooth and lump-free.
Cook the mixture over medium heat, stirring constantly with a spatula; it will thicken, become glossy and elastic, and pull away from the pan — this usually takes 5–8 minutes. Remove from heat as soon as it reaches a thick, paste-like consistency.
Prepare an ice bath by filling a large bowl with cold water and plenty of Ice Cubes. Set a perforated cendol press or a large-holed sieve over the ice bath.
While the dough is still hot but pliable, transfer it into the press or push pieces through the sieve into the ice bath to form short, worm-like cendol strands. The cold water will set and firm them — let them chill for a few minutes, then drain.
Make the gula melaka syrup: chop or break up the Gula Melaka (Malaysian Palm Sugar) and simmer it with about ½ cup water and one pandan leaf (optional) until the sugar dissolves and the liquid thickens to a pourable syrup; strain and keep warm.
Gently warm the Coconut Milk in a small saucepan with a small pinch of Fine Salt and a pandan leaf to infuse for a few minutes; do not boil — just heat to meld flavors, then remove the leaf and keep warm or chilled per preference.
Assemble bowls by spooning a generous amount of the chilled cendol into serving glasses or bowls, add a heap of Shaved Ice, drizzle with the warm gula melaka syrup and then the coconut milk. Serve immediately so you get the contrast of cold ice and silky coconut with the chewy cendol and sweet palm sugar.
