Noum Lort dessert or Cendol with Pandan flavor

Noum Lort dessert or Cendol with Pandan flavor:
Total time 14 minutes
Prepared an ice bath
in a large Pot or large bowl
filled with ice and water
Palm sugar syrup:
4-5 palm sugar
1 can of coconut cream
1/2 teaspoon of salt
4 Tablespoon of water
Two different brand comparison:
1: Double Ring Bantang brand
(prices are higher but high quality)
8.8 oz of Water Chestnut starch
9.5 cups of water
2: Tai Hing brand **comes in 16 oz **
8.8 oz Water chestnut power
9 cups of water
plus 1.2 oz or (about 2 Tablespoon) of Mung bean starch
Palm sugar syrup:
In a small saucepan, combine the palm sugar with water.
with low heat until its dissolved and start to bubble,
add coconut cream keep stir until thickened for 5 minutes.
Set timer for 14 minutes:
Combine all the Lort ingredients in a medium saucepan,
with 2-3 teaspoon of Pandan Flavored paste,
turn the heat to medium and stir the mixture with a
spatula, once the mixture, thicken reduce the
to low, continue to cook until it become a translucent paste.
Remove the pan from heat and transfer the paste to the Lort mold.
Drain the Lort/Cendol and set aside in the refrigerator.
for later or serve when its fresh with Palm sugar.