Pandan Wintermelon Tea – A Vietnamese delicacy, wintermelon tea is often mixed with pandan for a unique flavour.Pandan milk bread – Make your favourite milk bread recipe even more amazing by adding a little pandan essence into the dough.Pandan ice cream – Add it into your favourite ice cream recipe for a refreshing and tropical treat.Pandan smoothie – Add 1 teaspoon of extract into your favourite green or fruity smoothie.Optionally add 1 teaspoon of honey for sweetness. Pandan juice – Make your own pandan juice by diluting the extract into a cup of water, coconut milk or coconut water for a refreshing drink.Not only does it taste amazing, but it’s also a natural and vibrant green colour. Pandan chiffon cake– Is one of the most popular types of cakes in Southeast Asia.Use my favourite Pandan waffle recipe to make soft, fluffy and chewy waffles with a delicious pandan flavour. Pandan waffles – Are absolutely next level from regular waffles.Here are some of my favourite ways to use it: It can be added to cakes, desserts, drinks, smoothies and much more. Homemade pandan extract can be used in many ways, exactly like how you would use vanilla extract. Be careful when using pandan extract, as it can easily become overpowering if adding too much.ĭue to its unique floral flavour, pandan pairs very well with: It tasted just like its scent: floral, grassy, with hints of vanilla. The taste is very aromatic and a little goes a long way. To me it also smells a little like Basmati rice - tropical, floral and a little starchy. It’s reminiscent of freshly mowed grass mixed in with concentrated vanilla flavour. Pandan has a very sweet and grassy scent. Just wrap them in some aluminium foil and store for up to 5-6 months. Similarly, don’t pick wilted leaves.įresh pandan leaves can be easily frozen and used at a later date. Do not pick ones that are too yellow or light green in colour, as they are not ripe enough. When choosing fresh pandan leaves in Asian markets, make sure they have a dark green colour and look fresh. পোলাও পাতা or Pulao pata (in Bangladeshi shops). If you’re having trouble finding fresh pandan, it also goes by these names: Seeing how easy it is to make, I recommend preparing the real deal instead. Commercially made, it can taste chemical and contain preservatives. Look for your local Thai, Filipino or Vietnamese supermarket – they’re guaranteed to stock some!Ĭhinese and Japanese shops are less likely to have fresh leaves, although they might have artificial pandan extract. Most South and Southeast Asian grocery stores will stock either fresh or frozen pandan leaves. They can also be used as a wrap for meat before grilling it, like pandan chicken. It can be used whole and added into coconut rice to give it a subtle flavour, like the popular Malaysian dish nasi lemak. Although mostly used for sweet dishes, pandan can also be added in savory dishes. Most of the time pandan is used in extract form, which packs the flavour and colour, without the leafy pandan pulp. It has a strong scent like a mixture of concentrated vanilla and freshly mowed grass. Pandan has a naturally vibrant dark green colour, and has long, narrow and shiny leaves. Nowadays, pandan is starting to be introduced all over the world, not just in Southeast Asian cuisines. It’s predominantly used in Indonesian, Filipino, Malaysian, Thai and Vietnamese cuisines. Pandan grows across South and South East Asia, mostly in a warm tropical climate. Its leaves have a strong, grassy aroma, making them ideal to be used as flavouring. Its scientific name is pandanus amaryllifolius. Pandan leaf comes from a tropical plant known as pandan plant or screwpine. Its main use, however, is as a sweet flavouring for desserts. Homemade pandan essence (or extract) has a naturally green color and can also be used as food colouring – without any nasty chemicals. The ingredients are blitzed into a smooth paste using a blender, then the pulp is discarded. Pandan extract is made of two simple ingredients: pandan leaves (fresh or frozen) and water. Add it to Wintermelon Milk Tea for a Vietnamese twist, use it as natural colouring for Sweet Taro Buns or add to sugar glaze for Mochi Donuts. You can use this pandan extract like you would any other type of extract or essence. The recipe below includes a standard extract and a concentrated version, great for a stronger flavour. All you need is fresh (or frozen) pandan leaves and water. This recipe takes only 2 minutes to make and stores very well, so you can have pandan flavouring handy when needed. From pandan chiffon cake, to pandan waffles, pandan ice cream, steamed buns or jelly, pandan essence is an absolute for a unique flavour. Beloved all across Asia, pandan extract is used to make a wide range of dessert recipes and sweet treats.
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