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1
Blend the chopped pandan leaves with 180 ml water for 1–2 minutes, so the fibres fully surrender their colour and fragrance to the liquid rather than leaving it pale and faint. Strain through a fine-mesh cloth, pressing firmly to extract every drop. The extract must be intensely, deeply green — a pale result means insufficient leaf or blending time, and the noodles will be washed-out in both colour and flavour.
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2
Combine the rice flour and tapioca starch in a heavy saucepan and whisk in the pandan extract gradually so no lumps form before the heat sets them permanently. Place over medium heat and stir continuously with a wooden spoon or spatula — the mixture will thicken, then stiffen and pull away from the sides of the pan to form a cohesive, non-sticky mass. Cook until the dough is fully uniform, smooth, and no raw flour taste remains.
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3
Remove the pan from the heat and pinch a small piece of dough between two fingers, pulling slowly: it should stretch 3–4 cm without immediately tearing, which tells you the starches have cooked through evenly and the dough will hold its shape as a noodle. If it tears at once, the dough is too stiff — work in a few drops of hot water; if it spreads without resistance, return the pan to the heat briefly. This pull test is where the dish lives or dies — noodles pressed from under-cooked dough collapse in the coconut milk, while over-stiff dough produces cracked, broken strands.
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4
Prepare a large bowl of cold water, then work quickly while the dough is still hot — hot dough is supple enough to extrude cleanly, and it cools fast so batches must be pressed without delay. Place portions of the dough into a ladle or perforated spoon with holes of 3–4 mm diameter and press firmly with a second spoon or spatula so the dough drops directly into the cold water, which sets the round strand shape on contact; warm water will let the noodles spread into irregular blobs. Work in batches, rinsing the ladle between presses — the finished noodles should be smooth, bright green strands.
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5
Dissolve the palm sugar in 100 ml water over low heat, stirring until fully liquid and slightly syrupy so every grain melts and the syrup pours evenly over the finished bowl rather than leaving gritty pockets of sweetness. Remove from heat and allow to cool completely. The syrup should coat a spoon lightly.
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6
Pour the coconut milk into a bowl or jug and season with a pinch of salt, stirring it in thoroughly so it disperses evenly and lifts the coconut's natural richness to the surface rather than leaving it tasting flat and one-dimensional against the palm sugar. Taste to confirm the coconut milk is rounded and full-flavoured, then chill thoroughly.
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7
Drain the noodles from the cold water and divide among four chilled bowls. Ladle the chilled, salted coconut milk over the noodles, add a generous spoonful of palm sugar syrup, and top with shaved or crushed ice. The bowl should be cold to the touch before it reaches the table.