Green noodles and coconut pudding

Directions

1. In a medium sauce pan, bring coconut milk, 1 cup of water, salt and palm sugar to a boil. Once it has boiled, remove from heat. Set aside to cool.

2. In a large sauce pan, bring 1/2 cup water and the 7 pandan leaves to a boil for 3 minutes. This will create a concentrated pandan juice.

3. Remove from heat. Allow to cool completely.

4. In a large bowl, mix together rice flour, pandan juice and lime water.

5. In a large pot, bring 6 cups to a boil. Place the rice flour bowl over the top of the pot. Keep stirring until it gets thick and mix well. Be careful, it is hot. You will do this step for about 5 minutes. You don’t want to get it too thick or mushy. Set aside

6. In a large pot, place 6 cups of extremely cold water. Take a colander and hold it over the cold water. Take a large batch of the rice flour mixture and press it through the colander. This will squeeze the batch through the colander to make the noodles. The noodles will hit the cold water and cool down. Continue with this step until you finish using the rice flour batch. You want to make the noodles about 2 inches long.

7. Strain out the green noodles.

8. To serve, ladle coconut milk mixture from step 1 into small bowls and add the green noodles from step 5. You can add ice if you want to serve it very cold.

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