Steam sweet potato or yam until tender, but not too soft. Cut into 0.5cm (1/4 inch) dice. Chill. Stir salt into coconut milk.
Crumble palm sugar into a saucepan, add water and pandan leaf and simmer until sugar is completely dissolved. Strain and discard leaf. If brown sugar is used pour into a small saucepan with water and bring to the boil. Cook until color has changed to a deep golden brown and the syrup is very sticky. Remove from heat, cover hand and carefully pour in 1/3 cup cold water. Chill.
Into small glass bowls place a spoonful each of diced sweet potato or yam, green pea flour 'beans' and crushed ice. Pour in a generous amount of sugar syrup and coconut milk.
