Gula melaka tau suan

This was the original recipe but this recipe comes from Domestic Goddess Wanna whom I rely heavily on for chiffons. Her chiffons have never failed and neither did this recipe. The beauty of the recipe is not needing to steam the beans beforehand. Also made the beans a lot less broken up after boiling!

http://thedomesticgoddesswannabe.com/2016/04/tao-suan-with-you-tiao-豆爽油条-split-mung-soup-with-chinese-cruller/

My ingredients are double of hers and of course, the addition of gula melaka.

Ingredients 
500g mung beans, washed
6 tbsp sugar + 2 tbsp sugar
½ block gula melaka, chopped
3 litres water
3 knotted pandan leaves
4 heaped tbsp tapioca starch
6 tbsp water or more to make into a slurry

Method
1) Wash the mung bean and soak in water for 5 minutes. After the 5 minutes are up, drain.
2) In a non-stick pan, fry the mung bean to dry up the water. Add the 6 tbsp of sugar. Fry until caramelised and the beans will turn a darker colour.
3) In a separate pot, boil the water with pandan leaves for 10 minutes.
4) Add the beans to the water and cook for a further 5 to 10 minutes until it reaches your desired level of doneness. I like it still whole but with a few burst beans.
5) Switch off the fire. Create the slurry and dribble it in, stirring the bean mixture vigorously so that huge lumps of starch don't form. Once it's reached your desired consistency, stop adding the slurry.
6) Serve immediately with crullers.