Make limewater by stirring calcium hydroxide into water until it dissolves. Let it sit for 3 hours.

Pour off 5 cups of the clear limewater, leaving the sediment. Blend 4 cups with chopped pandan leaves. Save 1 cup for later.

Strain the pandan leaf mix into a bowl using cheesecloth.

Mix tapioca starch and rice flour in a big bowl.

While kneading, slowly add some of the pandan water from step 3 to the flour mix to make a dough.

Add the rest of the pandan water to the dough.

Transfer the pandan water to a cooking pot and place it over the lowest heat possible, stirring continuously.

After about 10 minutes on the heat, the mixture will thicken and begin to clump together. Now, slowly add the cup of limewater you set aside earlier, a little every 3 minutes, and keep stirring without stopping. After 30 minutes of continuous stirring, you’ll see the mixture turn a bright green color and become gooey.

Put the dough through a lod chong press into ice-cold water.

Now, we’ll make the sugar syrup. Place a saucepan over low-medium heat and add water and coconut sugar. Let this simmer for 3–5 minutes until it thickens slightly.

We will now make the coconut milk mixture. In a saucepan over low heat, add coconut milk, salt, and pandan leaves. Allow the coconut milk to cook for about 3 minutes.

Drain the noodles. In a bowl, add ice, then noodles, coconut milk, and syrup to taste. Top with jackfruit, corn, or other toppings if you like. Enjoy!