In Malaysia we have something called "cendol"
We use brown sugar syrup,
top up with our own method of making flour sev,
warmed cold coconut milk, and lots of ice shavings.
This is the basic, nowadays they add lots of trimmings on top.
such as steamed sticky rice (pulut) boiled red beans and so on.

                                                                    The Cendol Sev:

                                                                          The laddle:

MALAYSIAN CENDOL

Ingredients:
1/2 cup rice flour
1/2 cup corn flour
3 cups of water, (blend with pandan leaves to get flavour and colour.
1 tsp pandan paste or green colour
1 tsp alkaline water
1 tsp salt

Method:
Mix all the above ingredients untill well combined
Cook over low flame untill it becomes thick.
Prepare a container with ice cold water and ice in it.
( This helps the sev not to stick to one another)
Place a cendol sieve or a laddle like what I used.
over the container and pour the mixture over the sieve.
Press lightly with a big spoon until the mixture goes through.
They will form long strands of sev, and fall into the ice water.
Drain them and keep aside.

To serve, pour brown sugar syrup in a glass or bowl.
Add in the green coloured sev.
Add in the warmed cold coconut milk.
Top up with lots of ice shavings.
serve.


NOTE: If you are making for falooda do not add the colour or the pandan leaves.