Chendol

Combine screwpine leaves and 2 cups of water in a pot, then bring to a boil and simmer for 5 minutes to infuse the fragrant aroma.

Strain the screwpine-infused water through a fine sieve into a bowl, discarding the leaves and allowing the liquid to cool.

Mix green pea flour with 1 cup of cold water in a separate bowl until a smooth paste forms, then strain through cheesecloth to remove lumps.

Pour the strained green pea flour mixture into a chendol press (or squeeze bottle) fitted with the traditional thin nozzle attachment.

Fill a large mixing bowl with ice cubes or ice-cold water, then hold the press about 4 inches above and squeeze the green pea flour mixture in thin strands directly into the ice water, working quickly.

Stir the cooled screwpine water with green food coloring and the remaining 1½ cups of cold water until the color is evenly distributed and the desired shade of green is achieved.

In a separate small pot, combine palm sugar, granulated sugar, and ½ cup of water, then heat gently over medium heat for 3–4 minutes, stirring occasionally until the sugars dissolve completely.

Remove the syrup from heat and allow it to cool to room temperature, then stir in a pinch of salt.

Toast the grated coconut in a dry skillet over medium-low heat for 2–3 minutes, stirring constantly until lightly fragrant and pale golden, then set aside.

To serve, drain the chendol strands from the ice water and divide evenly among four serving glasses.

Pour the cooled screwpine-infused green water over the chendol strands in each glass until about three-quarters full, then top with the cooled palm sugar syrup.

Sprinkle the toasted grated coconut generously over each serving and serve immediately while the chendol is still cold.