In the majority of Asia the pandan leaf is an ingredient that is well-known in many dishes, from sweet to savory. Pandan leaves have a distinct sweet flavor that is both sweet and
Pandan is a kind of screwpine plant indigenous in South as well as Southeast Asia. They are similar in the appearance of palm leaves because of their long and narrow width as well as its green hue. Pandan is available in a variety of forms, including fresh frozen, frozen and dried leaves; extracts; pastes; and even tea leaves.
How can you make use of pandan leaves?
Pandan leaves are extremely versatile which can also be utilized to cover up meat to grill or extract the flavor of its sweet desserts. It’s one of my favourite flavors and aromas I love making various recipes that I share on my website: Bánh kẹp lá dứa (waffles), Chè bắp (corn “pudding”), and xoi la dua (pandan sticky rice).
Where can they buy them?
Pandan leaves can be found in numerous Asian supermarkets. Locally, I’m in a position to travel to cities like Garden Grove or Westminster and visit Vietnamese stores selling freshly-frozen and fresh pandan leaves.
If you purchase fresh leaves from the grocery store and wish to use them again later then you can put them in a freezer-safe ziploc bag and store it in your freezer up to 6 months. To remove the frozen leaves they can be left in the open for an hour and then use them just like fresh leaves.
If you’re struggling to find the freshest leaves available, you could also purchase pandan extract. It comes in natural extracts as well as synthetic flavors which is why you need to check the ingredients list for a full pandan flavor in your meals. It is easy to find these on the internet or in local Asian supermarkets, however I’ve noticed that many stores offer artificial flavors.
Pandan paste is another type that is made of pandan leaves that provide an intense level of pandan flavor and color to food recipes. The pandan paste I’ve tried previously has utilized food coloring to create bright green hue and I prefer to use frozen or fresh leaves and create my homemade extract as much as I can. Pandan paste differs from normal extracts due to being reduced to give the more intense pandan taste.
My preferred method of extracting taste from the leaves of pandan is to blend the leaves with water, then squeeze the juice out. This is a pleasant and delicious taste superior to any artificial extract and is better for you!
Follow my recipe for making pandan water here.
Pandan leaf substitutes
Due to the unique scent and taste It is difficult to find an alternative to the ingredient is extremely difficult. If you are unable to find fresh or frozen pandan leaves, I suggest ordering or using pandan extracts or paste to incorporate into your recipes. The pandan taste and be able to make use of the extract in future recipes since the pastes and extracts are stable on the shelf.
Pandan leaf health benefits?
Pandan leaves are also beneficial in other areas, besides the culinary. They have been utilized in Asia for centuries for its medicinal benefits, however, recent studies that show it is able to help manage glucose levels and may even have anti-carcinogenic properties..
Pandan Leaf Water Extract Recipe
This recipe will help you extract the sweet and fragrant flavor of the pandan leaves.
- 35 g of pandan leaf (fresh or defrosted and frozen)
- 1/2 c of water
- Cleanse thoroughly and rinse the leaves under running water.
- Cut the leaves of your pandan into 3-4 ” sections and add them to the blender.
- Blend in water and blend until you do not notice large chunks.
- Remove the pulp from its strainer, store the liquid that remains and squeeze any liquid out of the pulp as well. 1/2
For this recipe, which is based on 35 grams of pandan leaves and 1/2 c water, you need to make at least 1/2 cup in pandan juice (if not significantly more).