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Pandan Paste | Pandan Extract from Leaves

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.

Prep Time
10 mins
Course: Condiments
Cuisine: Thai , Vietnamese

Ingredients

  • 15 Pandan leaves
  • 2 cup room-temperature water (500ml)
  • hot water (to soak the pandan leaves) (optional)

Instructions

    Cup of Yum
  1. Defrost the pandan leaves (for frozen ones).
  2. Wash and rinse the leaves thoroughly to eliminate any dirt.
  3. Cut the pandan leaves into 1.5-inch (4 cm) pieces.
  4. Soak the leaves in hot water for two minutes to reduce any bitterness (optional).
  5. Put the leaves and room-temperature water in a blender. Blend on high speed to create a thick paste.
  6. 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.
  7. 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.
  8. 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.