Tao Suan

Dice the green beans into small, uniform pieces approximately ¼ inch in size.

Bring a large pot of water to a rolling boil, then add the diced green beans and cook until tender but still holding their shape, about 5-7 minutes.

In a separate small bowl, mix the sweet potato flour with cold water to create a smooth slurry without lumps.

Add the pandan leaves to the boiling water with the green beans to infuse flavor and give the dessert its characteristic aroma.

Slowly pour the sweet potato flour slurry into the boiling liquid while stirring constantly to prevent clumping.

Continue stirring as the mixture thickens, then add sugar to taste and stir until fully dissolved.

Remove from heat and discard the pandan leaves.

Divide the hot tao suan into serving bowls.

Cut the Chinese fried bread into cubes or strips and add to each bowl just before serving to maintain crispness.

Serve the tao suan hot, allowing diners to enjoy the contrast between the smooth, silky sauce and the crispy fried bread.