5 from 12 votes
Pandan Tea (10-minutes)
Pandan Tea is a fragrant herbal infusion made by simmering bruised pandan leaves in water with light brown sugar. The tea is gently cooked to preserve a distinctive floral aroma and can be sweetened with palm sugar, honey, or other sweeteners. It produces a lightly tinted green tea with a subtle, fresh flavor.
Prep Time
1 min
Cook Time
10 mins
Servings:
4
people
Course:
Drinks
Cuisine:
Asian, Malaysian, Thai, Singaporean
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.)
Cup of Yum
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.