Make the gula melaka syrup: combine about 150 g of Gula Melaka (Palm Sugar) with 100 ml of Water, one bruised Pandan Leaf and a pinch of Fine Salt in a small saucepan. Simmer gently, stirring until the sugar dissolves and the liquid thickens slightly (3–8 minutes). Remove the pandan and let the syrup cool.
Warm the beans: place the Adzuki Beans in a small pot with a splash of water or a tablespoon of the cooled gula melaka syrup and heat gently until warmed through — this brings out their sweetness and keeps them soft.
Prepare the chilled toppings: cut the Grass Jelly (Cincau) into bite-size cubes, drain the Attap Chee (Palm Seeds), and portion the Cendol (Green Rice-Flour Jelly). Spoon out the Canned Creamed Sweet Corn into a serving bowl or small dish.
Crunch element: coarsely crush or chop the Roasted Peanuts and set aside for finishing.
Assemble the bowls: fill each serving bowl generously with Shaved Ice.
Layer the toppings over the ice: spoon on warmed adzuki beans, a handful of Cendol (Green Rice-Flour Jelly), cubes of Grass Jelly (Cincau), some Attap Chee (Palm Seeds) and a spoonful of Canned Creamed Sweet Corn.
Finish with milks and syrups: drizzle each bowl with a few tablespoons of Evaporated Milk, pour over the cooled gula melaka syrup to taste, then add a splash of Rose Syrup (Sirap Merah) for color and floral sweetness. Taste and adjust the balance of sweet syrup and milk to your liking.
Garnish and serve: sprinkle the crushed Roasted Peanuts on top for texture and serve immediately so the ice stays crisp.
