Green bean, sago and sweet potato soup

This is a nostalgic, humble dessert from my childhood. Mom always made jugs of cooling drinks and had them in the fridge, chilled and ready for us to drink when we came home from school. Green bean soup was just one of the drinks she had on regular rotation. The sago was my favourite part and the best thing about making this myself is that I can use as much sago as I want! 5 ingredients that come together in under an hour. Who says heritage food has to be difficult or time-consuming.

Green bean, sago and sweet potato soup

270g green beans, washed

5L water

4 pandan leaves

60g sago, washed and drained

140g gula melaka, or to taste

200g sweet potato, peeled, cut into chunks and soaked

  1. Combine the green beans, water and pandan leaves in a pot. Bring to a boil, then simmer for 45 minutes or until the green beans split out of their husks.
  2. Meanwhile, bring a medium pot of water to a boil.
  3. Add the sago when the water boils and cook until the sago has only a tiny dot of white in the centre, about 10 minutes.
  4. Drain the sago and rinse with cool water.
  5. When the green beans are cooked and tender, add the gula melaka and drained sweet potato. Simmer for another 5 minutes or until the sweet potatoes are tender.


Pamelia Chia is a Singaporean chef and the author of the bestselling cookbook ‘Wet Market to Table’. After graduating with an Honor’s degree in Food Science and Technology from the National University of Singapore in 2014, she decided to trade a food scientist’s lab coat in for chef whites. She has since been working in restaurants in Singapore and Melbourne, including Candlenut and Carlton Wine Room. Her deepest interest being the preservation and celebration of Singaporean food heritage and culture, she started Singapore Noodles in 2020 as a platform to share about Singaporean food to a global audience. Find her on Instagram @pameliachia.

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