Before making the pandan jelly batter, prep a bowl of cold water. Add 4 cups ice into a large bowl and enough cold water to fill the bowl halfway.
In a medium saucepan, whisk together the pandan jelly ingredients. Make sure the ingredients are completed mixed together.
Set the heat to medium-low. Warm the mixture while stirring continuously.
Clumps will begin forming and sticking to the whisk after 3 to 4 minutes. Start whisking quickly and continue until the batter thickens to a thick paste, about 1 minute.
Reduce the heat to low once all the liquid has been absorbed and the batter is a thick paste. Continue stirring until the mixture becomes translucent, about 2 to 3 minutes.
Remove from the heat and scoop spoonfuls of the batter into a potato ricer until it is half-full. Overtop of the bowl of ice water, gently press the handle to extrude the jelly until it is about 1-inch long. Let it drop into the ice water. Repeat until there is no more batter.Note: Work quickly while the batter is still warm and pliable.
Once all the batter has been pressed, gently stir the jelly strands to prevent sticking. Let them soak for at least 10 minutes.
While waiting, grab a small bowl and mix the coconut milk and condensed milk together. Add more or less depending on your desired level of sweetness. Save some condensed milk for later.
To serve, add some crushed ice into a dessert bowl or tall glass. Strain some pandan jelly and add a scoop to the bowl. Add in some of the cubed melon and pour the coconut milk mixture in. Drizzle more condensed milk overtop. Enjoy!
Refrigerate any remaining pandan jelly dessert and enjoy within 1-2 days.