Green Pandan Rice Noodles in Coconut Milk with Mango

This is a refreshing Southeast Asian dessert featuring chewy green pandan noodles served in lightly sweetened coconut milk and topped with ripe mango. Creamy, fragrant, and perfect when chilled.

---

Ingredients (2–3 servings)

Pandan Rice Noodles

• 100 g rice flour

• 20 g tapioca starch

• 250 ml pandan juice (or water + pandan extract)

• 1 tablespoon sugar

• Pinch of salt

---

Coconut Milk Base

• 400 ml coconut milk (full-fat)

• 200 ml water

• 2–3 tablespoons sugar (adjust to taste)

• ¼ teaspoon salt

• 1 teaspoon vanilla extract or pandan extract (optional)

---

Toppings

• 1 ripe mango, peeled and diced

• Toasted sesame seeds or crushed peanuts (optional)

• Ice cubes or crushed ice (optional, for serving)

---

Instructions

Step 1: Make the Pandan Noodles

1. In a bowl, mix rice flour, tapioca starch, sugar, and salt.

2. Gradually whisk in pandan juice until smooth.

3. Cook the mixture over low heat, stirring constantly, until it thickens into a glossy paste.

4. Transfer the hot paste into a piping bag or zip-top bag (cut a small hole).

5. Pipe the dough directly into boiling water.

6. Cook until noodles float (about 1–2 minutes).

7. Remove and transfer immediately into cold water.

8. Drain and set aside.

---

Step 2: Prepare the Coconut Milk

1. In a saucepan, combine coconut milk, water, sugar, and salt.

2. Heat gently until sugar dissolves.

3. Do not boil.

4. Add vanilla or pandan extract if using.

5. Let cool, then refrigerate.

---

Step 3: Assemble

1. Place pandan noodles into serving bowls.

2. Pour chilled coconut milk over the noodles.

3. Top with diced mango.

4. Sprinkle with sesame seeds or peanuts if desired.

5. Add ice for an extra refreshing version.

---

Serving

• Best served cold.

• Ideal as a summer dessert or after spicy meals.

---

Tips

• Pandan juice gives natural color and aroma—highly recommended.

• Adjust sugar based on mango sweetness.

• For richer flavor, use coconut cream instead of milk.