Prepare a potato ricer with a coarse disc, to be used after the pandan batter is ready.
In a small pot, add water, sugar, mung bean starch and rice flour, then immediately whisk vigorously to avoid clumps from forming.
Add salt and pandan extract, then turn the fire to medium high and continue to whisk until the batter thickens.
Once the batter is thickened, turn off the fire and quickly prepare a large ice bath.
In batches, place the pandan batter into the potato ricer and press gently until 2-3 inch worm-like pandan droplets enters the ice bath.
Continue until the entire batter is completely used.
Enjoy the pandan jelly with drinks or desserts, such as the southern Vitenamese dessert che banh lot or cendol.
