Pandan Leaves Recipe

Prepare leaves

Rinse 8 fresh pandan leaves thoroughly under cold running water to remove dirt. Shake off excess water and pat dry with a clean towel. Trim off any browned tips and the thick stem ends so leaves are uniform in length.

Bruise and bundle

Stack 3–4 leaves, fold them in half lengthwise, then roll or twist into a tight bundle (or knot each leaf individually). Bruise the leaves lightly by pressing with the back of a knife or a rolling pin to release aroma — do not shred.

Simmer to extract

Place the bundled pandan leaves in a medium saucepan with 800 ml water, 2 tbs granulated sugar, and a pinch of salt. Bring to a gentle boil over medium heat, then reduce to low and simmer uncovered for 10–15 minutes until the liquid becomes bright green and fragrant. For a stronger color and flavor simmer up to 25 minutes.

Cool and strain

Remove the pan from heat. Allow the infusion to cool slightly for 10 minutes, then strain through a fine-mesh sieve or cheesecloth into a heatproof bowl or jar, pressing gently on the leaves to extract liquid. Discard or compost the spent leaves. If a clearer liquid is desired, strain again.

Concentrate (optional)

To concentrate the flavor and color, return the strained pandan liquid to the saucepan and simmer over low heat until reduced by about one-third (5–10 minutes). Adjust sweetness by tasting and adding up to 1 tbs more sugar if desired. Cool completely before using or storing.

Pandan drink (simple)

For a refreshing pandan drink, mix 150 ml pandan infusion with 50–75 ml coconut milk and 1–2 tbs sweetened condensed milk (or to taste). Stir well, pour over a glass filled with ice cubes, and serve cold.

Flavoring for desserts

To use pandan infusion in cakes, custards, or rice: replace part of the recipe's liquid with pandan infusion (typically 10–30% of total liquid) and test for desired color and aroma. For powdered batters (rice flour/tapioca), add 1–2 tbs pandan infusion per 50 g flour to impart subtle flavor and color, adjusting as needed.

Storage

Store pandan infusion in an airtight container or jar in the refrigerator for up to 4–5 days. For longer storage, freeze in ice cube trays (approx. 30–50 ml per cube) for up to 3 months. Thaw frozen cubes before use.