Green Bean Soup with Sago

300gms green beans, washed
12 pieces pandan leaves
2-2.5l water
2-3 Japanese yellow sweet potatoes, peeled and chopped into chunks
rock sugar to taste
1/2 cup to 3/4 cup small sago, washed

1. Tie the pandan leaves into 2 bundles and bring to boil with the green beans.
2. When it has reached boiling point, reduce fire to low-medium.
3. When the green beans start to split, add the sweet potatoes and sago and bring to a boil, stirring occasionally to ensure the sago does not stick. Remove pandan bundles.
4. Add sugar to taste.
5. Optional - with fire turned off or on low, stir in chunks of kee chang into the soup before serving. This adds a golden hue to the sea of green and makes the dessert very filling.

You can do likewise for red beans, minus the kee chang and adding orange peel if desired.