Malaysian Ice Cendol

Chop pandan leaves into 2 cm cut and put them in a food processor, add the water and blend until smooth.

In a bowl, combine pandan juice with green bean flour and stir well.
Using a sieve, strain the mix into another bowl.

Transfer them into a pot, add sugar and salt. Cook the mixture over the medium heat,
add corn starch and stir until its thickened.

Turn off the heat and put the dough aside for 5 to 10 minutes.
In a bowl, pour in water and ice cubes.

Spoon out a lump of the dough onto the cendol mould, you can use potato ricer.
Push and press dough through the holes and let the cendol form soak in the ice water.
Repeat until you finish all the dough.

Discard the water, rinse and put aside the cendol. You can refrigerate it until the serving time.

Grate the whole coconut.
In a bowl, mix the grated coconut with water by hand.
Squeeze over the coconut mixture over a sieve to extract the milk as much as possible.

Pour the coconut milk into a pot, add a pinch of salt.
Make a knot of 2 pandan leaves and place them in the pot.
Over the low heat, simmer until the milk is warmed through.
Turn off the heat and put aside.

In a pot, place in the white sugar and caramelizing it over high heat.
And add the water as soon as possible it caramelized.

Add in all the other ingredients and bring to simmer until the sugar fully dissolved.

To serve, spoon out 3 to 5 shaved ices into a bowl. Top with 3 tablespoons of the cendol, 1 tablespoon of creamed corn, 1 tablespoon of kidney beans, 3 to 4 spoons of coconut milk and lastly 1 tablespoon of red sugar syrup.
You can add or reduce each serving amount based your own taste.