Wash the barley thoroughly, and drain the water.

In your pressure cooker pot, add the barley and water.

Add the pandan leaves. You can tear the ends of the knot into smaller strips to get more of the essence out of the leaves.

Close and lock the pressure cooker lid. Turn the vent to Seal and cook the barley at high pressure setting, 20 minutes.

When the timer is up, wait for the pressure to fully release, and remove the lid. Remove and discard the pandan leaves.

Blend the barley together with its cooking liquid in batches, until very fine. Keep refrigerated, and consume within 3 days.