Method

Cendol jellies:
Blend pandan leaves with the water until fine, then strain.
In a pot, mix together all the listed ingredients, then place over medium heat and cook while continuously stirring until it thickens and becomes glossy.
Prepare a bowl of water with some ice cubes. Squeeze mixture through a mould to allow strands of jelly to drop into the bowl of cold water, allow to sit for 10 minutes. Then drain and set aside.

Sweet red bean:
Boil all ingredients in a pot, then set aside to cool.

Gula Melaka Syrup:
Dissolve palm sugar in a bit of water together with a piece of knotted pandan leaf at low heat. Set aside. Do not expect gula melaka syrup to thicken much during cooking. Once cooled, the syrup will thicken further.

Flavored coconut milk:
In a pot, boil coconut milk, salt and knotted pandan leaves. Once the liquid starts to boil,  turn off the heat to let it cool. Set aside.

Assembly:
To serve, add shaved ice to a tall glass or small bowl and top with some cendol jelly and kidney beans. Drizzle gula melaka syrup and flavored coconut milk to finish.