Peel the ripe bananas and boil them for 3–5 minutes, depending on ripeness, to remove any bitterness. Slice the bananas diagonally into thick pieces and toss with 1 tablespoon sugar.

Rinse the tapioca pearls and sweet potato starch pearls thoroughly to remove any cloudy water, then soak them for 1–2 hours. Bring a pot of water to a boil, add the sweet potato pearls first, and boil for about 1 minute. Then add the tapioca pearls and cook together until they float. Drain and soak in cold water to prevent sticking.

For the coconut milk: Use 2 cups (about 500 grams) of coconut milk. If using fresh coconut, extract the thick coconut milk and also prepare an equal amount of thin coconut milk or coconut water. Wash the pandan leaves.

To cook the dessert: Add the thin coconut milk or coconut water to a pot with about 2 cups (500 ml) of water, pandan leaves, and sugar. Bring to a boil. Add the tapioca pearls and sweet potato pearls, bring back to a boil, then add the bananas and cook for another 2–3 minutes until fragrant. Add a pinch of salt to balance the flavors, and adjust seasoning to taste. Finally, pour in all the thick coconut milk, bring to a boil, then turn off the heat.