Lod chong Singapore (tapioca noodles in iced coconut milk)

Syrup: put coconut water (or water) in a pot. Tie half a pandan leaf into a knot to bruise it and add.

Bring to a simmer and simmer covered about five minutes, until it smells of pandan.

Turn off the heat, add the sugar, transfer to a bowl and cool.

Coconut milk: thin the coconut milk with coconut water or water, add knotted pandan and a little salt; simmer covered about five minutes, then cool.

Noodles: whisk the tapioca and mung bean starches together. Bring the measured water to a full boil in the microwave and add about five drops of green food colouring while hot.

Drizzle the hot water into the starch a little at a time, tossing, until it clumps; err on the wet side and add starch if needed. Bring together by hand into a dough.

Turn out onto a surface dusted with tapioca starch and work until relatively smooth. Do not refrigerate; cook the same day.

Working half at a time, roll out on a well-dusted surface to about 2 mm thick, dusting as needed.

Cut into 2 to 3 inch strips, then without stacking cut into noodles 3 to 4 mm wide; toss each batch in starch and separate.

Cut canned jackfruit against the fiber.

Sprinkle the noodles into water at a rolling boil and stir; once they float, cook 1 to 2 minutes, stirring, until translucent.

Assemble: noodles, jackfruit, about two tablespoons of syrup, coconut milk and a lot of ice in a glass.

Let sit 10 to 15 minutes so the noodles absorb the syrup and the drink is fully cold.