Susu Bukkumi

Rinse the red beans thoroughly and soak them in cold water overnight, or for at least 8 hours.

Drain the soaked red beans and place them in a pot with fresh water, ensuring the water level is about 2 cm above the red beans. Bring to a boil, then reduce heat and simmer until the red beans are very soft and easily mashed, approximately 60-90 minutes.

Drain the cooked red beans, reserving a small amount of the cooking liquid. Mash the red beans finely with a potato masher or the back of a spoon. If the mixture is too dry, add a tablespoon of the reserved cooking liquid.