Chè Bánh Lọt Recipe (Vietnamese Cendol Dessert)

Wash the pandan leaves thoroughly, then cut them into small pieces. Blend the leaves with water until smooth.
Add the pandan leaf puree into a nut milk bag and strain it for the juice.
Next, add the rice flour to the pandan leaf juice and stir well to combine.
Cook this mixture over medium-low heat. Stir it continuously during cooking until the mixture thickens. Turn off the heat.
Add the tapioca flour, oil, and salt to the pandan and flour mixture. Mix well.
Prepare an ice bath and bring a pot of water to a boil. When the water is boiled, scoop the batter on a coarse grater or slotted spoon, then press it through the slots using a wooden spoon.
Once cooked, the cendol will float above the water and has a beautiful transparent green color. Transfer the cooked cendol to the ice bath.
Boil water with the ginger slices for 2 to 3 minutes. Add the palm sugar and stir until the sugar is completely dissolved.
Combine the cornstarch with water. Boil the coconut milk along with the fresh milk, pandan leaves, sweetened condensed milk, and a little bit of salt.
Once the mixture is boiled, reduce the heat to low and pour in the cornstarch slurry. Give it a stir, then cut the heat.
Ladle the cendol into a glass and pour in the sugar syrup and coconut milk.
Add some ice cubes and a little grated coconut on top. Enjoy!