In a pot, combine 1 1/4 cups coconut water and tie the pandan leaf in a knot before adding it to the pot. Simmer on low heat for about 5 minutes, then stir in 3/4 cup sugar and mix until completely dissolved. Let it cool completely.

In another pot, add 1 cup coconut milk, 1/2 cup coconut water, and 1/8 teaspoon table salt. Tie another pandan leaf in a knot, add it to the pot, and allow it to simmer on low for 5 minutes. Cool completely.

In a large mixing bowl, whisk together 4.2 oz tapioca starch and 0.9 oz mung bean starch. In a separate pan, bring water to a boil, adding 5 drops of green food coloring. Once bubbling, drizzle the hot water into the starch mixture while stirring to form a rough dough. Knead until smooth, adding more starch as needed.

Roll out the dough into thin sheets and cut into noodle shapes, dusting with tapioca starch to prevent sticking.

Bring a pot of water to a boil and cook the noodles until they float (about 1-2 minutes). Quickly transfer them to a bowl of cold water to stop the cooking process, then drain.

In a bowl, add the noodles, julienned jackfruit, and pour both the pandan syrup and coconut milk over. Serve over lots of ice for a refreshing treat.

For best results, allow the dish to sit for 15 minutes to let the flavors meld.