Wash and rinse 150g split mung bean (hulled), soak for 4 hours. Soaking dry beans will shorten the cooking time.
Drain and add in 500ml water, bring to the boil, reduce to low heat and cook for 20 minutes or until soften. Keep the pot partially open to prevent boiling over, starch in mung bean heat up very quickly. Set aside to cool.
Add 75ml of water to 15g pandan leaves (Pandanus amaryllifolius, Screwpine), blend until fine, extract juice.
Puree the cooked split mung bean until smooth using a blender.
Sieve mung bean puree for smoother paste texture.
Add extracted pandan juice to 15g glutinous rice flour, 100g granulated sugar, ¼ tsp salt, 50g cooking oil. Mix until blended.
Cook over medium-low heat until smooth paste formed, stir it constantly to avoid burning. Cooking takes about 35 minutes.
Update for storage: Put paste in container and freeze it. Return frozen paste to room temperature before using.
Video
Notes
Mung beans have green skin, hulled mung beans are usually split when the skin is removed during processing.This recipe yields 500 g paste divided into 10 servings. Each serving is 50 g of paste.The nutritional value for reference is for 1 serving.