This is the second method for making this pandan paste and I found that it is easier than Pandan Mung Bean Paste (Method 1) as you don’t have to soak the bean.
Add in steamed split mung bean, blend until smooth.
Sieve the mixture into a non-stick pan.
Add in 55g cooking oil, mix well.
Cook over medium heat for about 15 minutes, then at medium-low heat for about 2 minutes. (Reminder: Heat may vary for different cooker in a practical situation; cooking time is just for reference.)
After 10 minutes
After 15 minutes
Video
Notes
The recipe yields 550 g of paste divided into 10 servings.The nutritional value for reference is for 1 serving of 55 g paste.