Knowing how to make pandan extract can elevate your Asian drinks, desserts, and baked goods. The nutty and vanilla aroma is so captivating. The green hue is soft and the flavor is subtle. Making all natural pandan extract from scratch is essential to next level flavors and wholesomeness to making recipes like buko pandan, pandan lattes, pandan cakes, and much more.
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I love Pandan
The fragrance of pandan is simply beautiful and mesmerizing. It’s not quite vanilla. Maybe a little hazelnut, vanilla bean, leafy, and earthy.
You may know that taste is connected to smell, and when you get that pandan aroma, you can taste it.
Pandan leaves uplift recipes with warmth and comfort…something that is not only nostalgic for me, but transports you a little in every bite. A truly unique taste and smell that makes foods become luxurious and rustic at the same time.
I have had so many pandan recipes from cakes, bread, lattes, to samalamig drinks (Filipino drinks with lots of ice and jellies, sago, fruit, or flavorings). The one thing for me is…it’s almost always artificial pandan extract.
It still has the aroma and taste, but the natural version feels so much better to me. Reminds me of how things were made before, straight from the Earth and utilizing the natural resources to create innovative and amazing recipes.
This pandan extract recipe has a lot of love in it, and you will soon fall in love with it too and how you can taste the difference in your next pandan recipes and drinks.
What is Pandan Extract
Pandan extract is a flavorful and aromatic liquid derived from the leaves of the pandan plant, also known as screwpine and called a “fragrant plant” amongst many Asians.
You may find these leaves at your local Asian or Filipino food store and the packaging might say screwpine leaves (or pandan).
It is widely used in Asian cuisine to add a distinctive nutty and vanilla-like aroma as well as beautiful green hue to various recipes.
The pandan extract is essential for creating authentic pandan-flavored treats and refreshing beverages.
The natural version of pandan extract is highly regarded for its ability to enhance the overall taste and aroma of recipes, making them more healthy, free of dyes, and flavorful.
Where is Pandan from?
Pandan, also known as screwpine, is a tropical plant with long, bright green leaves, native to South and Southeast Asia.
It is widely cultivated in countries such as Indonesia, Malaysia, Thailand, the Philippines, and Sri Lanka, where it plays a significant role in traditional cuisine and culture.
Where to Buy Pandan Leaves?
Find an Asian store with a large selection or a Filipino food store.
Filipino groceries almost always carry pandan leaves in the frozen section.
If you are lucky enough to locate fresh pandan leaves, then those are best!
What is pandan Taste
Pandan extract has a unique and distinctive flavor that is often described as sweet, floral, vegetal, and slightly nutty with hints of vanilla.
Natural pandan extract also has herbaceous and bitter notes…more so, if you accidentally include the lighter section of the leaves into the extracting process.
The bitter elements are subtle, as long as you use mature and green screwpine leaves. Also, a quick blanching removes some of the bitter notes.
Often, it’s combined with sugar and coconut milk which compliments and brings out the sweet vanilla-like characteristics of pandan even more.
The taste is delicate yet complex, and be sure that you can smell the scent of pandan throughout the kitchen, enough to make you crave the many desserts and recipes that can be created with natural pandan extract.
Ingredients
- Pandan Leaves, also called Screwpine Leaves – fresh or frozen
- Drinking Water
- Ice
Equipment
- High Power Blender – I use a Nutribullet. You can also use a Vitamix or high power blender that can break down the leaves into a juice, entirely.
- Wire Mesh Strainer
- Cheesecloth or Coffee Filter
- Spoon
- Glass Bowl
- Glass Jar
Instructions
- Wash the screwpine leaves well and dunk them in boiling water for 45 seconds. Then, dunk them in an ice bath.
- Next, cut the leaves into one inch lengths and place them in the blender.
- Add the drinking water and blend very well, until completely smooth.
- Strain through the wire mesh sieve. Use the back of a spoon to help really drain the liquid from the leaves fibers. Do this at least twice, cleaning the bowl each time so the strained pandan gets cleaner each time.
- Lastly, strain the pandan extract through a coffee filter or cheesecloth. This ensures a very smooth and pure pandan extract.
- Store the pandan extract in an airtight glass jar, up to five days.
Notes
- Use the green and dark leaves, and discard the creamy and light ends of the leaves.
- Choose fresh leaves or frozen leaves that look and smell perfect.
- Do blanch the leaves quickly and be sure to shock them in the ice bath. This helps remove some of the herbaceous bitter notes to the pure pandan extract.
- Be sure you use a glass jar for storage to maintain the freshness and flavor of the pandan extract.
- Multiple straining allows the pandan extract to be clean of the tiny fibers that are ground up from the blending process.
Add Ins and Variations
Use the pandan extract as is, into desserts and drinks as the recipe calls for it.
You could also add various flavors such as sugar and coconut milk for a sweet pandan extract mix.
Tips for Using Pandan Extract
- Start Small: Begin with a small amount and adjust to taste, as the flavor can be quite strong when it is made very fresh.
- Complementary Flavors: Pair pandan with coconut, vanilla, or almond to enhance its natural sweetness.
- Color: Add a soft green color to dishes, so consider its visual impact when adding to recipes. If you see pandan recipes that are very bright green, that is mostly food coloring in artificial pandan extract.
- Storage: Store in the refrigerator to maintain its flavor and potency. The potency of pandan extract will weaken after a few days so use the fresh extract in the week.
How to Use Pandan Extract
Baking
- Cakes and Cupcakes: Add a few teaspoons of pandan extract to cake or cupcake batter for a unique flavor and a natural green color.
- Cookies: Incorporate into cookie dough for a sweet, fragrant twist.
Desserts
- Pandan Jelly: Mix pandan extract with agar-agar or gelatin to make pandan-flavored jelly. Perfect for samalamig drinks and buko pandan.
- Rice Cakes: Use pandan extract to flavor and color traditional rice cakes like kueh lapis or biko.
- Pandan Ice Cream: Add pandan extract to your ice cream base before churning for a refreshing and aromatic flavor.
- Pandan Rice for mango sticky rice dessert.
Drinks
- Pandan Latte: Add a teaspoon of pandan extract to steamed milk for a fragrant pandan latte. Add matcha or espresso for a caffiene kick.
- Smoothies: Blend with coconut milk, banana, and ice for a tropical smoothie.
- Pandan Tea: Stir a small amount of pandan extract into hot or iced tea for a floral note.
Savory Dishes
- Rice Dishes: Add a few drops to the water when cooking coconut rice to infuse it with pandan flavor.
- Marinades and Sauces: Incorporate pandan extract into marinades or sauces for chicken, seafood, or tofu to add a subtle sweetness and aroma.
Sauces and Syrups
- Pandan Coconut Syrup: Combine with coconut milk and sugar to create a sweet syrup for drizzling over pancakes, waffles, or desserts.
- Pandan Glaze: Mix pandan extract with powdered sugar and a bit of milk to make a glaze for donuts, cakes, or pastries.
Custards and Puddings
- Pandan Custard: Stir into custard or pudding mixtures for a unique twist on classic desserts.
- Pandan Chia Pudding: Mix with coconut milk and chia seeds for a nutritious and flavorful pudding.
All Natural PANDAN Extract
Equipment
- 1 high power blender I use a Nutribullet. You can also use a Vitamix or high power blender that can break down the leaves into a juice, entirely.
- 1 Cheesecloth or Coffee Filter
- 1 Spoon
- 1 glass bowl
- 1 Glass Jar
- 1 pot to blanch the leaves
Ingredients
- 1 lb Pandan Leaves also called Screwpine Leaves – fresh or frozen
- 2 cups Drinking Water
- Ice for ice bath
Instructions
- Wash the screwpine leaves well and dunk them in boiling water for 45 seconds. Then, dunk them in an ice bath.1 lb Pandan Leaves, Ice
- Next, cut the leaves into one inch lengths and place them in the blender.
- Add the drinking water and blend very well, until completely smooth.2 cups Drinking Water
- Strain through the wire mesh sieve. Use the back of a spoon to help really drain the liquid from the leaves fibers. Do this at least twice, cleaning the bowl each time so the strained pandan gets cleaner each time.
- Lastly, strain the pandan extract through a coffee filter or cheesecloth. This ensures a very smooth and pure pandan extract.
- Store the pandan extract in an airtight glass jar, up to five days.
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