Es Cendol (Iced Dessert) with Coconut Milk, Palm Sugar, and Green Jellies

**Prepare the Cendol:** In a large pot, whisk together rice flour, tapioca starch, salt, pandan extract, and green food coloring (if using). Gradually add water, whisking continuously to prevent lumps. Ensure there are no lumps and that the mixture is smooth.

Place the pot over medium heat and cook, stirring constantly, until the mixture thickens and becomes translucent. This will take approximately 15-20 minutes. The mixture should have a thick, pudding-like consistency.

Prepare a large bowl of ice water. Place a colander with large holes or a cendol maker (if you have one) over the ice water.

While the mixture is still hot, press it through the colander or cendol maker into the ice water. This will create the cendol jellies. If using a colander, use a spatula to press the mixture through.

Let the cendol sit in the ice water for at least 30 minutes to firm up. This will prevent them from sticking together.

**Prepare the Palm Sugar Syrup:** In a small saucepan, combine palm sugar, water, a pinch of salt, and pandan leaves (if using). Bring to a simmer over medium heat, stirring until the palm sugar is completely dissolved.

Simmer for 5-10 minutes, or until the syrup slightly thickens. Remove from heat and let it cool completely. Remove pandan leaves before serving.

**Assemble the Es Cendol:** In glasses or bowls, place a generous amount of shaved ice.

Add cendol jellies on top of the shaved ice.

Pour coconut milk and palm sugar syrup over the cendol and shaved ice.

Serve immediately and enjoy!