Transfer to your pressure cooker and cook, using the Beans/Tendon setting, 30 to 40 minutes. Choose a longer cooking time if you did not do an overnight soak.

When the timer is up, carefully release the pressure using the quick release valve (or let it naturally release), and strain any excess liquid.

If not using a pressure cooker, in a large stockpot over medium high heat, add 8 cups water. Add the beans and the pandan leaves, and bring to a boil. Reduce the heat and simmer, until beans are tender and the liquid has almost evaporated, 1 hour 30 minutes.

Remove the pandan leaves from the pot, and discard. Spread the strained beans evenly onto a large tray and set aside to cool.

In a food processor or blender, add the cooled beans, sugar, salt, oil and rose essence.

Blitz into a fine puree. If you have an immersion/stick blender, simply pour all the ingredients into your pot and blend all the ingredients in the pot.

In a large non-stick saucepan over medium high heat, add the ground bean paste. Stirring frequently, bring the mixture to a boil.

Reduce the heat to low and cook, stirring constantly using a wooden spoon to prevent the mixture from becoming burnt, until the bean mixture becomes thick and glistening, about 45 minutes. When you are able to scrape off the paste from the wooden spoon cleanly without it sticking to your utensils.

Remove from heat. Spread the mixture over a wide tray and let cool completely.

Use as desired, or keep stored in the freezer until needed.