Pandan extract is used in the ubiquitous local favourite pandan chiffon cake, as well as in numerous types of kueh.
Pandan also adds flavour to dishes such as nasi lemak and chicken rice, as well as dessert soups including pulut hitam, bubor cha cha and more.
In nasi lemak, for example, some recipes call for just the leaves – knot them so that they can be easily removed once the rice is cooked; while other recipes will require you to add pandan extract when cooking the rice. This not only adds fragrance to the rice but also gives it a bright green hue.
Pandan extract is available in a bottle from supermarkets but it can be made from scratch in a jiffy too. Follow this simple step-by-step guide in the gallery, and watch the video below:
Wash the pandan leaves.
Trim off base and tip.
Loosen the leaves and then tie into a knot.
Be careful of little thorns when handling the pandan leaves!
To make extract, trip off tips and base of the pandan leaves.
Cut them into short strips about 1-cm wide.
Place cut strips into a blender.
Add half a cup of water.
Blend until smooth.
Strain the blended mixture.
Give a good stir of the fresh pandan extract before using immediately.
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