In a small saucepan, heat palm sugar, water, and pandan leaves on medium heat. Stir occasionally until the sugar fully melts. Let the mixture boils. Set aside and cool completely before using.

In a blender or food processor, blend pandan leaves and 1/2 cup water (120 ml) until smooth.

Sift mung bean starch, cornstarch, and salt into a pan. Strain the pandan extract into the pan. Add about pandan paste and 1/2 cup water (120 ml). Stir the mixture until well combined with no lumps. Then, add the remaining 2 cups (480 ml) of water and stir until well combined.

Heat the pan over low heat. Stir continuously until the mixture thickens and is translucent.

In serving glasses, drizzle in palm sugar syrup. Add ice cubes if desired. Drain the cendol and portion it out into each glass. Pour in the milk.

Drop the dalgona coffee with a spoon or ice cream scoop on top. Serve immediately.