Step 1

In a medium saucepan, whisk together the water, mung bean starch, rice flour, sugar, salt and Pandan paste. Mix together combining all ingredients well.

Step 2

Set the heat to Medium Low and warm the mixture while stirring continuously.

Step 3

After cooking for 3-4 minutes, small lumps should start forming and clinging to the whisk. Start whisking quickly and continue as the batter thickens. (The jelly batter thickens quickly, going from liquid to a thick paste in about 1 minute.)

Step 4

Once all the liquid is absorbed and the batter is a thick paste, reduce the heat to Low. Continue stirring the jelly batter, cooking until it turns translucent, another 2-3 minutes.

Step 5

Add 4 cups ice into a large bowl and enough cold water to fill the bowl halfway.

Step 6

Transfer the jelly batter into a potato ricer filling it half-full. Gently press on the handle to extrude the jelly about 1 inch long and let it drop into the ice water. Continue making the jelly until all the batter is used. Work quickly while the batter is warm.

Step 7

Gently stir the jelly and let soak in the cold water for at least 10 minutes.

Step 8

Transfer the palm sugar, water and salt into a medium saucepan. Cook over Medium heat until the sugar is completely dissolved, approximately 8-10 minutes.

Step 9

Transfer to a medium bowl and set aside to cool.

Step 10

In a small saucepan, combine the coconut milk, sugar, tapioca starch and salt. Heat the mixture over Medium heat stirring frequently. When the sauce just comes to a boil, remove from the heat.

Step 11

Transfer to a medium bowl and set aside to cool.

Step 12

Add some crushed ice into a dessert bowl. Spoon in some Pandan Jelly. Top with palm sugar syrup and coconut sauce to taste.

Step 13

Refrigerate any remaining Pandan Jelly Dessert and enjoy within 1-2 days.