Pandan Tea (10-minutes)
User Reviews
5
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Prep Time
1 min
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Cook Time
10 mins
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Servings
4 people
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Course
Drinks
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Cuisine
Asian, Malaysian, Thai, Singaporean
Pandan Tea (10-minutes)
Description
This 10-minute Pandan Tea involves simmering 5 to 10 cut and bruised pandan leaves gently in water to extract their distinctive fragrance without boiling vigorously. The duration varies depending on the number of leaves used. Once the tea has turned light green, sweeteners like light brown sugar, palm sugar, or honey are added while the tea is still hot or cooled, depending on the sweetener.
The resulting tea carries a subtle, floral aroma and delicate sweetness, different from any typical brewed tea as no actual tea leaves are used. The leaves are left in the pot as their size makes straining unnecessary.
Variations include adding ginger slices or lemongrass stalks for additional flavor complexity. Pandan tea with barley is also a known combination. This simple tea suits those seeking a light and fragrant warm beverage.
Additional ingredients such as ginger or lemongrass can be added per liter for flavor variation.Pandan leaves should be bruised and cut to release fragrance effectively.Do not boil continuously on high heat to preserve the light pandan scent.
Ingredients
- 5-10 pandan leaves Feel free to add more if you want. Don't use less or there'll be no fragrance. You'll smell it but not taste it! Cut off the root, wash, bruise with hands, then cut into 2-inch pieces.
- 4 Cups water
- 3 Tablespoons light brown sugar Substitute: Palm Sugar, Honey, Lemongrass Syrup, Pandan Syrup etc
Instructions
- Add the 1 litre of water and 5-10 cut up leaves to a pot and bring to a simmer.Note: DO NOT use boil continously over high heat as we don't want to destroy the light pandan scent.
- After simmering for minimum 5-10 minutes, the tea will have turned light green.(Simmer for 10 minutes if you have 5 leaves, 5 minutes if you have 10.)
- Add in the palm sugar or brown sugar when still hot. (If not, it'll be difficult to dissolve.) Add as much sweetener as you need but I recommend half a block of palm sugar or 3 Tablespoons of light brown sugar.Note: if using honey, wait for the tea to cool before adding.
- Scoop out the tea and portion into cups, leaving the leaves in the pot. (They're big enough that you don't have to sieve them out.)
Notes
- Bruise pandan leaves before cutting to enhance aroma release.
- Simmer gently; avoid boiling on high heat to keep the tea's delicate fragrance.
- Add ginger or lemongrass slices for flavor variations if desired.
User Reviews
Overall Rating
5
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