Es Cendol (Indonesian Iced Sweet Dessert)

to make Coconut Milk topping:
1 can of coconut milk
1 or 2 cans of water
1⁄2 t salt

to make Coconut Sugar/Palm Sugar Syrup:
300 g palm sugar (gula jawa)
1 pandan leaf
1⁄2 C water

to make Pandan Juice:
8-12 pieces pandan leaves
500 ml water

to make Cendol:
55 g mung bean flour (tepung hun kwe)
45 g corn starch (tepung maizena)
30 g granulated sugar
1/4 t salt
500 ml pandan juice
100 ml coconut milk or 100 ml water