Cendol

Ingrediënten

• 810 g (6 cups) ice cubes, plus extra for iced water
• Cendol jelly
• 4–5 pandan leaves
• 100 g (3½ oz) ang kwe flour (mung bean flour; see note)
• 60 g (⅔ cup) rice flour
• 1 tablespoon tapioca starch
• ½ teaspoon salt
• Palm sugar syrup
• 200 g (7 oz) gula melaka (palm sugar), chopped or shaved
• 400 g (14 oz) tin red kidney beans, drained and rinsed
• Flavoured coconut milk
• 400 ml (13½ fl oz) tin coconut milk
• 400 ml (13½ fl oz) milk
• 1 pandan leaf, knotted and torn
• ¼ teaspoon salt