Rinse red beans and put pandan leaves and water together into pressure cooker. Lock lid in place

Boil the red beans and water to required pressure then turn to medium low heat. Cook red beans for 45 minutes. Turn off heat, allow pressure to come down naturally, about 15 minutes.

In the meantime, rinse the sago 2-3 times and put into a pot of water. Bring to boil for about 5-8 minutes. Stir the sago pearls a few times to prevent them sticking to the pot. Then off heat , stir the sago again. Cover with a lid for 10 minutes until the sago pearls become translucent. Rinse with running water for a few times. Set aside for later use.

Discard pandan leaves.Then transfer cooked red beans and liquid into the liquidizer in 2-3 batches and blend the red beans coarsely not fine.

Return blended red bean soup into pot. Heat up and add rock sugar to taste, stir till sugar dissolved.

Lower heat and add the cooked sago in batches, stir until sago separated and it is done.

Serve hot immediately or chill the dessert in the refrigerator before serving.