Cendol pulut

Instructions

1. Rinse the glutinous rice until the water runs clear, then soak it in water for 2 hours.
2. Drain the rice, place it in a steamer basket with the knotted pandan leaves, and steam for 25 minutes until translucent.
3. For the syrup, melt the palm sugar in the water over low heat for 5 minutes, then let it cool.
4. Heat the coconut milk with the sugar and a pinch of salt without boiling, then let it cool slightly.
5. Remove the pandan leaves from the rice and divide it among bowls.
6. Add the crushed ice, pour over the sweetened coconut milk and drizzle with palm sugar syrup just before serving.