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
4 pandan leaves
60g sago, washed and drained
140g gula melaka, or to taste
200g sweet potato, peeled, cut into chunks and soaked
- 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.
- Meanwhile, bring a medium pot of water to a boil.
- 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.
- Drain the sago and rinse with cool water.
- 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.