1. To make the palm sugar syrup, gently melt the palm sugar with 6 tablespoons of water in a saucepan over low heat. If it hasn't completely dissolved, add a bit more water. Aim for a syrup that's not too thin or too thick. Let it cool to room temperature. Pro Tip: The longer you cook it, the thicker the syrup becomes.
2. For the green sugar syrup, boil 150ml of water with pandan leaves. Once it boils, add sugar, stir until fully dissolved, and turn off the heat. Let it cool, then add a drop of green food colouring if desired.
3. Cut the grass jelly and regular jelly into bite-sized pieces.
4. If you don't have a shaved ice machine, use a blender to make shaved ice. Once done, place some in a serving bowl.
5. Assemble your ice kacang by adding grass jelly, regular jelly, red bean paste, Nata de Coco, and drizzling with green syrup, rose syrup, and the palm sugar syrup from earlier.
6. For creaminess, drizzle OKI evaporated creamer generously over the ice. Top it off with a scoop of cream-style corn. Enjoy immediately!

https://youtube.com/watch?v=L6nXdmjnH-8%3Fsi%3D-yGWATACSvXkhLfC