Chè Bánh Lọt Recipe (Vietnamese Cendol Dessert)

Ingredients

• 0.44 pound tapioca flour
• 0.22 pound pandan leaves
• 1/2 quart water
• 2 teaspoons cooking oil
• 7/8 ounce grated coconut
• 1/2 ounce sliced ginger
• 5.3 ounces palm sugar
• 1 1/4 cups water
• 0.2 quart coconut milk
• 0.1 quart fresh milk
• 3 1/2 tablespoons water
• 3 teaspoons cornstarch
• 2 teaspoons sweetened condensed milk
• 1 teaspoon salt
• 0.7 ounce pandan leaves