Cut the pandan leaves into smaller pieces. In a food processor, blend pandan leaves with 500 ml of water and then strain to get the greenish juice. Make sure you end up with 500 ml of liquid, if not add more water to make up to it. Squeeze the pandan leaves too and you'll be surprised by how much more liquid in there
Preparing the toppings:
Place coconut milk and salt in a small saucepan and bring to a gentle simmer for about 3 minutes, do not boil. Remove from the heat and store in a glass jar or heat-proof container
Give the saucepan a quick rinse and then add all ingredients for coconut syrup and bring to a boil to melt the sugar and continue to simmer until it comes to a syrup consistency. Remove from the heat
Making cendol:
Mix all the flour, sugar, alkaline water (if using), and pandan juice , and cocout milk in a saucepan. Stir until smooth and no lumps. Cook under medium heat and keep on stirring. You will feel the liquid started to get heavy and thickened at about a 3-minute mark. Continue to stir until it is really thickened and turns into translucent. Don't stop cooking yet. Cook until it starts to bubble (meletup letup) and cook for another 3 minutes. The whole process may take about 10-12 minutes
Transfer half of it into the cendol maker and squeeze out the pandan jelly into the container with ice cubes under it. If you use a strainer with large holes, use the back of the spoon to push it down and it will come out looking like wobbly worms from the other end of the strainer
They will solidify once it comes in contact with the cold ice water. Continue to do this until you are done with the dough. Leave the cendol in the cold water for 15 minutes so they will firm up nicely
To assemble into basic cendol:
Portion out the cendol into a bowl. Pour in some coconut milk followed by 2-3 Tbsp of palm sugar syrup. Serve with some shaved ice on top and more drizzle of palm sugar syrup if you like. Serve immediately
To assemble into es cendol with other optional toppings:
Es cendol is usually served in a tall glass or glass jar. Put some sweetened red beans, grass jelly cubes, sweetened jack fruit, palm seeds, cendol, top with some coconut milk. Top with some shaved ice and drizzle some palm sugar syrup
How to store leftover cendol:
Leftover cendol jelly can be kept in a container and put in a fridge for up to 3 days. I won't keep it any longer than that if possible. Do not freeze