To make the Pandanus Extract, blend the panda nus leaves with the water in a blender until liquidized. Strain through a sieve and squeeze the pulp to obtain the Pandanus Extract. Discard the solids.
To make the Chendol Jellies, pour the Pandanus Extract into a measuring jug and top up with water to make 2 cups (500 ml) of liquid. Add the green pea flour and rice flour.
Stir well until free from lumps, then strain this mixture into a pan. Cook over medium heat, stirring continuously, until the mixture boils and thickens, about 5 minutes.
Remove the pan from the heat and form the mixture into little strands. If using a perforated ladle, hold it over a bowl of ice water and, working with a spoonful of mixture at a time, pass it through the holes in the ladle by pressing on the mixture with a spoon or rubber spatula.
The mixture should pass through in little strands. Remember to work fairly quickly as you must shape the Chendol Jellies while the mixture is still very warm. Once it cools, it will set and become difficult to press through the ladle.
To make the Palm Sugar Syrup, place the water and palm sugar in a saucepan. Bring to a boil, then reduce the heat and simmer over medium heat until the sugar completely dissolves and the mixture becomes syrupy. Set aside to cool, then strain into a bowl.
To serve, place 2–3 tablespoons of Chendol Jellies in a bowl and top with plenty of shaved ice or 5–6 ice cubes.
Add about 1/2 cup (125 ml) of thick coconut milk and drizzle 1–2 spoonfuls of Palm Sugar Syrup to sweeten. Serve immediately.
Traditionally, the cooked chendol mixture is passed through a frame with round holes, but if you don’t own a chendol-making frame, you can improvize by using a perforated ladle.