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Homemade Pandan Extract and Juice
5 from 117 votes

Homemade Pandan Extract and Juice

Homemade pandan extract and juice are made by blending fresh or frozen pandan leaves with water, then straining to yield a green, fragrant liquid used in cooking and baking. The juice provides natural flavor and color.

Prep Time
3 mins
Cook Time
10 mins
Servings: 1 Cup
Calories: 42 kcal
Course: Dessert, Main Course, Breakfast, Snacks
Cuisine: Asian

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

    Cup of Yum
  1. 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)
  2. Cut the leaves into small pieces, about 1 inch/ 2cm long.
  3. 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)
  4. When done, the pandan should be broken down to a super fibre pulp. Sieve the pandan juice (or squeeze it through a cheesecloth).
  5. 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
  1. 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).
  2. 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

Calories 42kcal (2%) Carbohydrates 8g (3%) Protein 1.3g (3%) Fat 0.4g (1%) Sodium 12mg (1%) Calcium 7mg (1%)

Nutrition Facts

Serving: 1 Cup

Amount Per Serving

Calories 42

% 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.