Wash and cut the pandan leaves and place it in a blender with 500ml water. Blend till the leaves are all very fine and strain it to get 400ml of pandan juice.
Mix the juice and the rest of the ingredients in a pot and start cooking it. Stir constantly until the mixture becomes a sticky paste. Continue to stir the paste for 5 mins as this will make the chendol more resilient and chewy.
Next press the paste through the chendol press into ice cold water. Leave it in the fridge to set properly.
Serve with coconut milk, gula melaka and shaved/crushed ice and red beans.