Soak red beans in water overnight.

Drain the red beans and place in a pot with enough water to cover 2 inches above the bean.

Boil the red beans with pandan leaves until soft (stirring now and then).

Remove some red beans to check whether they have softened.

Sieve cooked beans to remove excess liquid.

Pour sieved beans into a blender and blend into a fine paste.

Transfer red bean paste into a frying pan and cook over low flame until dry. Add sugar to taste.

Transfer red bean paste into a container and set aside to cool before chilling in the fridge.

You can also wrap in plastic bag, flatten with a rolling pin and chill it in the fridge