Yield: 8 to 9 cups of soup
7 to 8 cups water
3 pandan leaves, knotted loosely
1 cup dried green beans (also known as mung beans)
1 to 1 ½ cups peeled and cubed sweet potato
2 tablespoons pearl sago (add more if you like sago)
3 tablespoons sugar (add much more if you like it sweet; my mother doesn’t make hers very sweet)
Add the water and pandan leaves to a pot and bring to a boil over medium heat. Rinse the beans, add them to the pot, and boil for 25 to 30 minutes, adding the sweet potato halfway through.
Then add the sago and sugar, and boil for 10 more minutes. The soup is done when the beans have split and the sweet potato has softened.
Serve hot or chilled.