Prepare the pandan syrup, noodle strands, tapioca, and basil seeds a day early.
For the syrup, combine the sugar and 400 ml (13 ½ fl oz.) water in a small saucepan over a high heat and bring to a boil until the sugar dissolves. Remove from the heat and cool to room temperature, then stir in the pandan essence. Divide the syrup evenly into two separate containers.
In a pot of boiling, slightly salted water, blanch your noodle strands for 5 minutes. Strain, run under cold water, then add to one of the containers of pandan syrup and leave in the fridge overnight.
Cook the tapioca in 2 liters (68 fl oz.) of boiling water for 14–15 minutes until just translucent. Drain and run under cold water, then place in the other container of pandan syrup and leave it in the fridge overnight.
Combine the basil seeds and 350 ml (12 fl oz.) water in a small container and leave to soak in the fridge overnight.
When you’re ready for your faluda, pour the rose syrup into a milkshake glass (or other large glass) and add a handful of ice. Add 2 tablespoons each of the basil seeds, tapioca pearls and soaked noodle strands, along with a little of the pandan syrup. Layer in a scoop of ice cream and top the glass with milk.
Serve with a thick straw and a spoon. Give the drink a good stir before you sip as you don’t want to end up with a mouthful of rose syrup on its own.
