Rinse a few times and remove any dirt or spoilt green beans from the pool then set them aside and bring a pot of 1.5 litre of water to boil.

Next remove the outer skin of the sweet potato, cut it into chunks and add them together with the green beans into the boiling water.

Rinse the pre-packed ginkgo nut and remove any greenish pith in the middle of the nut then marinate it with about 1 tablespoon of castor sugar and set aside.

When the green bean mixture comes to boil again, lower the heat and let it simmer over medium low heat till the bean begins to soften or cracks open. (takes about 15 minutes or so)

Add in the rinse sago, marinated ginkgo nut and pandan leave then continue to simmer till the sago becomes transparent.

Removed the pandan leave, add in rock sugar to taste.

Tips: add sago pearls after 40mins of cooking / 20mins before serving. Cook until they turn transparent. Add more water if prefer soupier dessert