- 450g red beans, washed
- 3 screwpine (pandan) leaves, shredded and knotted
- 1 litre water
- 3 tbsp cooking oil
- 550g castor sugar
- Cook red beans and water in a pressure cooker for 35-40 minutes. Remove beans. Heat oil in a wok or deep saucepan and add in the sugar. When the sugar has melted a little, pour in blended bean paste.
- Cook on low heat, stirring constantly until the sugar has dissolved completely. Keep cooking and stirring the paste until it is thick and dark brown and the paste leaves the sides of the pan. Cool and use the red bean paste as required.