Pandan juice

Pandan juice

By
From
East
Makes
100 ml
Photographer
Leanne Kitchen

Pandan is a flavour often used in Southeast Asian desserts. You can buy pandan essence from Asian supermarkets, in both clear and (somewhat lurid) green form. They’re acceptable if fresh pandan leaves are not an option. However, the flavour, colour and aroma of fresh pandan is something else entirely. Making a concentrated extraction is as easy as chopping the pandan leaves and processing them with a little water, then straining. Simple. This recipe can easily be doubled.

Ingredients

Quantity Ingredient
12 pandan leaves

Method

  1. Wash the leaves well to get rid of any dirt. Drain well. Using a large, sharp knife or kitchen scissors, cut the leaves into small pieces.
  2. Combine the leaves with 125 ml water in a food processor and process until a coarse paste forms, stopping the machine every now and then to scrape down the side.
  3. Transfer the mixture to a sieve lined with a piece of muslin or a clean tea towel placed over a bowl to collect the juices. Using your hands, draw the muslin into a tight ball and twist it hard to squeeze out as much liquid as possible. Discard the solids. Pandan juice will keep, stored in an airtight container in the refrigerator, for up to 2 days.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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