Soak mung beans in water overnight.

Drain the mung beans and place in a pot with enough water to cover the beans.

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

Remove some mung beans to check whether they have softened.

Sieve cooked beans to remove excess liquid and keep the ‘juice’ for later use.

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

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

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

Pour mung bean ‘juice’ into a pot and add water.

Add agar agar powder, sugar, salt and santan (coconut milk), mix well.

Add pandan leaves, stir well before turning on heat and bring to a boil.

Let the mixture boil for a while and switch off flame. Allow it to cool before pouring into jelly mould.

Carefully pour agar agar mixture into jelly moulds about 1/3 full.

Scoop a heap tablespoon of chilled mung bean paste and place in the centre of each jelly mould.

Flatten mung bean paste with the back of a spoon.

Top up jelly mould with agar agar mixture, covering the mung bean paste completely.

Once set, chill in refrigerator for a few hours before serving.