sugar: I use white granulated sugar to allow the pandan aroma to shine, but you can also use brown sugar or gula melaka (as I did in this lemongrass simple syrup.) Use an equal amount of sugar and liquid to make a simple syrup or double the amount of sugar to make a rich syrup.Alternatively, you can use pandan juice (for a lighter syrup) or artificial pandan paste/ extract/ essence (if you don't mind eating neon-colored foods! See photo above, under "Taste.") Fresh is preferred but frozen can also be used. These leaves can be found in Asian supermarkets and should be cut into small pieces. pandan extract: This is made from pandan leaves and water.You will only need 2-3 simple ingredients to DIY pandan syrup: Instead, it will have a much more pleasing and natural green color, as shown below, and is perfect for flavoring drinks such as pandan milk. Homemade pandan flavor syrup will not have the same fluorescent bright green color (or red color) as artificial pandan. It has a warm, slightly nutty undertaste and goes very well with other Asian ingredients such as lemongrass, coconut and gula melaka sugar. Personally, I don't think it tastes anything like vanilla as it's not floral but almost grassy and earthy. Tip: Pandan is perfect for coloring Christmas desserts such as trees and wreaths! Taste Click here for more details on how to make pandan juice and extract. This juice is then added to foods to make it aromatic and green-colored. (The foods will have the pandan fragrance but won't turn green, as with this Singapore Chicken Porridge recipe.)įor coloring: the pandan leaves are blended for a few minutes to make pandan juice then sieved to remove the fibrous pulp. They're very fibrous so they're discarded after cooking. Pandan is primarily used for flavoring and coloring foods naturally in Sri Lanka, Singapore and many other countries in Asia.įor flavoring: the long, dark green leaves are bruised, knotted then added to the foods directly. It's so ubiquitous that it's no wonder it's called the "vanilla of the East!" Flavoring & Natural Coloring Recently, pandan has been seen in many cocktails too. Some examples are Singaporean kueh dadar, pandan agar agar, steamed bread, pandan chiffon cake and these sweet and savory pandan recipes. Its aromatic, long, pointy leaves are used in many Thai and Southeast Asian dishes, from rice to desserts, cakes and drinks. Also known as screwpine or pandanus amaryllifolius, pandan is a tropical plant with a unique aroma.
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