Soak the royal beans in warm water for about 3 hours, then peel and rinse them. Divide the beans into two portions for the sticky rice and the sweet soup. For the sticky rice portion, boil the beans for about 10 minutes until slightly tender. Blend pandan leaves to extract the juice. Lightly toast the shredded coconut in a pan until it firms up a bit. Soak the glutinous rice until soft.

Mix 1 cup of sugar with the beans so they absorb the sweetness. Place the pot on the stove to heat, then add the royal beans and stir-fry briefly so the beans soak up the flavor. This makes the beans sweeter and tastier.

Add 2 cups of water and bring to a boil until the beans are soft. Turn off the heat and add 1 teaspoon of jasmine essence for fragrance.