First make the lime water by mixing the red cooking lime with the 2 1/2 cups of water. Stir the lime so that it mixes well with the water and let the lime settle. Strain off the water, you should have 2 cups of lime water.
Next make the pandan water by blending the pandan with 1 1/2 cup water. Strain the pandan water through cheesecloth. You should have about 1 cup of green pandan water.
Mix the flours in a wok and add the lime water and mix well. Then add the pandan water and whisk together.
Slowly heat the batter and it will thicken fast. Stir the batter constantly until it is clear and plastic-like in appearance. This will make your arm very tired but continue to stir so it does not burn.
Immediately transfer the batter into the lodchang press (see photo) and press into a large ice water bath. You will need to shake the press a little bit to let the dumplings drop into the water.
Leave the dumplings in the water while you make the sweetened coconut milk.
To make the sweetened coconut milk mix the coconut milk, sugars and salt in a pot. Heat until the sugar is dissolved and cool.
Divide the lodchang into individual bowls and add the sweetened coconut milk. Top with ice and eat.