Prep time: 15 minutes

Cook time: 5 minutes

Shopping List:

225g mung bean flour

few drops of pandan essence

1 tin toddy palm seeds in syrup, drained and cut into small bite sized pieces.

1 tin jackfruit in syrup, drained and cut into small bite-sized pieces.

½ tin coconut milk

Method:

1. Pour some water into a large bowl and add plenty of ice.
2. Pour another 100ml of water into a saucepan and bring to a simmer. Slowly add the mung bean flour, stirring constantly.

3. Once the mixture is thick and paste-like, stir in the pandan essence and remove from the heat. Push the paste through the holes of a colander directly into the ice bath to form short noodles. The noodles will harden in the water and can remain there for a while.

   Tip: If you are making them in advance, they can be scooped out and stored in a container with some coconut milk in the refrigerator.

4. Finely shave some palm sugar and stir it into a small amount of hot water to make a dark syrup.

5. Shave or crush some more ice.

6. To serve, layer the ingredients in a tall glass, starting with the cendol noodles, then the toddy palm seeds and jackfruit. Top with coconut milk and shaved ice and drizzle with a little palm sugar syrup. Serve with a long spoon and straw.