I wanted to make pandan coconut breadrolls, and naturally the recipe called for pandan extract.
All of the stores I scouted only carried artificial pandan flavour, some with and some without artificial alien green coloring. Mummy does have a lot of pandan growing in her garden, so I might as well set some time aside to make my own extract.
This recipe shows you how to make pandan water, for use in place of water in pau, bread, cendol, etc. This only takes 15 minutes or so to make, but if you’re looking for a very deep colored, flavor-packed extract, all you need to do is store the water overnight in the fridge to let it separate. Bear this in mind when planning your cooking times.
- 30 grams fresh screwpine (pandan) leaves, thoroughly washed to remove any excess dirt
- 1 cup (240 ml) water
Using a pair of kitchen shears, snip the leaves into one-inch pieces.
In a blender, add the pandan pieces and water.
Blitz into a fine paste.
Using a fine mesh strainer or cheesecloth, strain out as much liquid as possible.
Use the pandan water as desired. If making extract, store in a covered glass container and let rest in the refrigerator, 18 to 24 hours.
The liquid will have separated into two layers. The dark green sediment at the bottom is the pandan extract.
You can discard the light colored water, or use it in place of water in your recipe.