A typical green bean soup contains gingko nuts. How about a different version with sago pearls and sweet potato?
Plus, this version gives you two classic Chinese desserts in one bowl: green bean soup and sweet potato soup.
Use a lot of pandan leaves for plenty of aroma and flavour to the soup.
While sago pearls lend a slippery, chewy texture to the dessert, those who are unfamiliar with cooking them may encounter the problem of white cores in cooked sago pearls, which occur when they are not cooked through.
To fix this, boil the pearls uncovered for 15 minutes, then turn off the heat, cover the pot and allow the pearls to continue cooking in residual heat for 15 to 20 minutes.
Unsoaked beans take about 45 minutes to cook in a claypot. Soaking them overnight for eight hours should halve the cooking time.
The texture of the soup will thicken as the dessert cools, especially when it is kept chilled. Adjust the amount of water and sugar to suit your preference.