Prep time: 5min
Cooking time: 45min
Servings: About 6-7

1. Green beans (mung beans) x 120g

2. Sago x 25-30g

3. Dried winter melon strips x 6-7

4. Rock sugar x 30g

   • You can add more if you like it sweeter, but I suggest starting small and adding more sugar until it's at your desired sweetness.

5. Pandan leaves x 2

1. Wash the green beans and pandan leaves.

2. Put all ingredients except the sago into a medium sized stock pot with around 1.6l of water.

3. Bring to a rolling boil, the lower the heat and simmer, covered, for around 40 min or until the beans have mostly become soft and split open.

   • Check the pot every 15-20 minutes or so to make sure there's enough water in the pot and the beans don't burn.

4. Whilst you are boiling the beans, soak the sago in room temperature water.

5. Once the beans are cooked, add in the sago and boil, uncovered, for around 2-3 minutes more until the sago is almost fully cooked (it will still have a bit of a white centre).

6. Cover and leave it for 10 minutes. The sago will fully cook without an open flame and the whites in the middle will completely disappear.

7. Pick out the pandan leaves.

8. Serve warm.