Cook the beans. Add 3 tablespoons of oil to a medium pot over high heat. When the oil starts to ripple, add the rempah paste. It should bubble immediately. Fry the pasta over high heat for 2 minutes, scraping the bottom of the pot to prevent the pasta from burning. After 2 minutes, lower the heat to medium and continue cooking for another 15 minutes, stirring constantly to prevent burning. The goal is to bring out the umami of the garlic and shallots without burning the natural sugars they contain. The paste will be ready when it acquires a gelatinous consistency and separates from the oil.
Add the soaked beans, salt and 2 cups of water. Increase heat to high, bring the pot to a boil and then lower it to a simmer. Partially Cover the pot with a lid (you can use a ladle or large wooden spoon to keep the lid slightly open). Cook until beans are tender, 1 to 3 hours.
Once the beans are tender, add the palm sugar, coconut milk and makrut lime leaves and increase the heat to high. Once boiling, reduce heat to low and simmer for the last 10 minutes. Taste and add a little more salt if you like.
