Make the gula melaka syrup: in a small saucepan combine broken pieces of Gula Melaka with Water, a bruised Pandan Leaf, and a pinch of Salt. Bring to a gentle simmer, stirring until the palm sugar dissolves and the liquid thickens slightly (about 5–10 minutes). Strain, discard the pandan and let the syrup cool.
Prepare the beans: if using canned or pre-cooked Adzuki Beans, drain and rinse, then warm them briefly in a saucepan or microwave. If your beans are dry, soak and cook until tender before assembling.
Prep the other mix-ins: drain the Canned Sweet Corn Kernels, cut the Grass Jelly (cincau) into bite-sized cubes, ensure the Cendol (pandan rice flour jelly) is chilled and ready, and drain the Attap Chee (palm seeds). Roughly chop or leave whole the Roasted Peanuts depending on your preferred crunch.
Assemble the dessert: in each serving bowl or tall glass, layer a spoonful of the prepared adzuki beans, a scoop of sweet corn, a few cubes of grass jelly, a portion of cendol and some attap chee. Scatter a small handful of roasted peanuts over the mixture.
Top with a generous mound of Shaved Ice so the bowl is well chilled and the mix-ins peek through the ice.
Dress the ice: drizzle the cooled gula melaka syrup over the shaved ice, then add a splash of [Rose Syrup](1906] if you like a floral note. Finish by pouring Sweetened Condensed Milk and a little Evaporated Milk over the top for a creamy, indulgent finish.
Serve immediately with a long spoon and straw so each bite can be mixed to your liking — stir a little to combine the syrups and milks through the ice and enjoy the contrast of textures and flavors.
