Make limewater by mixing calcium hydroxide in water. Allow to sit for 3 hours and pour off the clear liquid on top.

Blend limewater with pandan leaves until smooth, then strain through cheesecloth to obtain pandan juice.

Combine rice flour and tapioca starch in a bowl, add pandan juice, and stir until a smooth dough forms.

Cook the dough on low heat, stirring constantly for about 5-7 minutes until it thickens and is bright green.

Press cooked dough into cold water using a lod chong press to shape noodles.

Combine water and coconut sugar in a saucepan, heat until sugar dissolves and simmer for 5-10 minutes.

Heat coconut milk in another saucepan with a pinch of salt and pandan leaves, stirring until warm.

Serve by placing pandan noodles in a bowl, pouring warm coconut milk and drizzling sugar syrup on top, and adding any desired toppings.