Thai Cendol (ลอดช่องน้ำกะทิ)

1.For Coconut Dressing: Melt sugar in a pan over low heat, stirring until it caramelizes. Remove from heat, add brown sugar, coconut sugar, salt, and coconut milk. Stir until all sugars are dissolved. Add pandan leaves and simmer until the mixture is well combined. Strain and let it cool.

2.For Cendol: Shred pandan leaves and blend them with lye water, then strain.

3.Mix glutinous rice flour, tapioca flour, and mung bean flour. Add just enough pandan water to knead the dough for 3 minutes.Then add the remaining pandan water mixture and mix until well combined. Strain into a pan or pot and stir over low heat until the mixture thickens and shines.

4.Put the dough mixture into a pressing machine, pressing it into an ice water bowl with a stopping motion, ensuring that the cendol are not too long. Drain well.

5.Serve the cendol with ice and coconut dressing.