Homemade Pandan Extract and Juice
User Reviews
5
-
Prep Time
3 mins
-
Cook Time
10 mins
-
Servings
1 Cup
-
Calories
42 kcal
-
Course
Dessert, Main Course, Breakfast, Snacks
-
Cuisine
Asian
Homemade Pandan Extract and Juice
Description
This recipe calls for washing and cutting pandan leaves, then blending them with water until they break down into a fibrous pulp. The mixture is strained using a sieve or cheesecloth to separate the green pandan juice from the pulp. Pressing the pulp further extracts additional juice, enhancing yield.
The resulting pandan juice carries a mild, grassy aroma and a natural green hue, which can be used to flavor beverages, desserts, and various Asian dishes. The concentration can be adjusted by varying the amount of water added during blending.
The juice should be refrigerated and used within a few days to maintain freshness. Re-blending the leftover pulp with more water yields a lighter extract suitable for coloring without strong flavor. This homemade pandan extract is a useful natural ingredient for both flavor and color in recipes that call for pandan.
Ingredients
- 0.12 lb pandan leaves (50g or 2 Cups full of loosely cut leaves) About 44-46 small pandan leaves from an indoor homegrown pandan plant. You can also use shopbought/ frozen leaves if you don't have your own plant- these tend to be much longer so you will need fewer leaves.
- 1 C water You may use less than this, depending on how concentrated you want the pandan juice to be
Instructions
- Wash the pandan leaves carefully, getting rid of all dirt and sediment. (Soil tends to collect at the base of the leaves due to the structure of the plant)
- Cut the leaves into small pieces, about 1 inch/ 2cm long.
- Add the leaves and a bit of water to the blender to blitz. Gradually add more water till the pandan juice is the colour/ concentration you want it to be. This will take a while as the pandan leaves are tough and hard to break down. You will also need to scrape down the sides of the blender several times (the leaves will keep flying to the top as they are light)
- When done, the pandan should be broken down to a super fibre pulp. Sieve the pandan juice (or squeeze it through a cheesecloth).
- After sieving/ squeezing, you will get a ball of pandan pulp- use your hands to squeeze this ball again and you will be surprised by how much juice comes out! The green water that passes through the sieve is pandan juice, which may be kept in the fridge for up to 5 days (or till it smells bad).
Turning pandan juice into pandan extract
- Let the pandan juice sit in the fridge overnight, then carefully pour the lighter pandan water at the top into another container. (This can be used as natural green colouring).
- The darker portion at the bottom is natural pandan extract which will have a more concentrated pandan taste.
Notes
- Wash pandan leaves thoroughly to remove soil, especially at the base.
- Cut leaves into small pieces to aid blending and release of flavor.
- Blending requires effort; the leaves are tough and fibrous. Scrape down blender sides as needed.
- Strain the blended mixture through sieve or cheesecloth, then press out pulp to extract more juice.
- Re-blending the pulp with more water creates a lighter pandan extract mainly used for coloring.
- Store pandan juice in the refrigerator and use within about five days for best flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Cup
Amount Per Serving
Calories 42 kcal
% Daily Value*
| Calories | 42kcal | 2% |
| Carbohydrates | 8g | 3% |
| Protein | 1.3g | 3% |
| Fat | 0.4g | 1% |
| Sodium | 12mg | 1% |
| Calcium | 7mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
