Wash and rinse black bean twice to remove all dirt and stray.
Soak black bean with water and 1 tsp of salt for a couple hours or over night.
Strain all the water, and transfer to a pot.
On high heat, keep stirring all the bean for about 10 minutes.
Add Water about an inch higher than the bean top level.
Bring water to boil then lower heat to simmer
Cover and heat until desired softness (about an hour for regular pot and 15 minutes for pressure cooker)
Be careful of heat when removing the lid. After desired softness is reached, strain to separate the solid (bean) from the black liquid (soup).
Add 1 cup of sugar and a couple drop of pandan / vanilla extract to the bean, stir to mix, and let sit for about 20 minutes.
Heat the bean/sugar mixture on low heat while stirring to prevent burnt for 15 minutes.
Add back the black soup, stir to mix and simmer for another 10 minutes.
Let cool at room temperature, then cover and store in fridge until serve.