Pandan Paste | Pandan Extract from Leaves
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Prep Time
10 mins
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Course
Condiments
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Cuisine
Thai, Vietnamese
Pandan Paste | Pandan Extract from Leaves
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Made with just two ingredients, this pandan paste (pandan juice) is easy to make and imparts a natural, mellow green hue and a soothing aroma to your dessert.
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Ingredients
- 15 pandan leaves
- 2 cup water 500ml, room-temperature
- water to soak the pandan leaves) (optional, hot
Instructions
- Defrost the pandan leaves (for frozen ones).
- Wash and rinse the leaves thoroughly to eliminate any dirt.
- Cut the pandan leaves into 1.5-inch (4 cm) pieces.
- Soak the leaves in hot water for two minutes to reduce any bitterness (optional).
- Put the leaves and room-temperature water in a blender. Blend on high speed to create a thick paste.
- Place a strainer over a bowl and line it with cheesecloth. Add the pandan paste to the cheesecloth and use a spoon and your hands to extract all the liquid. The pandan juice can be used immediately.
- To make a concentrated extract, let the liquid sit in a airtight glass container in the fridge for one to two days. The longer it rests, the more concentrated the paste will become.
- After a day, you will notice the liquid separating into pandan paste and pandan water. Carefully pour out the water, leaving you with the concentrated paste.
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