What is Pandan and How Do You Use It?

  • Author: Azlin Bloor
  • Prep Time: 5
  • Total Time: 5
  • Yield: 125ml (1/2 cup) pandan juice 1x


Pandan, a type of screwpine is an essential ingredient in South East Asian and South Asian cooking. With its sweet, fragrant, grassy aroma, it is widely used in both savoury and sweet dishes.



1. Extracting Pandan Juice

  • 12 pandan leaves
  • 125 ml (1/2 cup) water

2. Using whole pandan leaves

  • 2 pandan leaves


1. How to get pandan juice

  1. Cut up your pandan leaves into 5cm (2″) lengths and place them in a chopper with enough water to allow them to be ground. You’ll end up with a wet, fibrous pulp.
  2. Take the blade out, pour in the rest of the water and mix.
  3. Strain the pandan juice into a bowl or jug and add to the recipe.

You can also get a second, lighter pressing of pandan juice by adding another half cup of water. Just like extracting coconut milk.

2. Using whole pandan leaves

  1. Tie the pandan leaves up, with a knot in the middle.
  2. Drop the leaves into the dish at the beginning of cooking time.
  3. Take the leaves out before serving.

I use this method in the Lemang recipe video. Click here to watch on YouTube.


Nutrition info is from Wiki.

Potassium per 2 leaves: 93mg

  • Category: Ingredients
  • Method: Easy
  • Cuisine: Asian


  • Serving Size: Juice of 2 leaves
  • Calories: 8
  • Sugar: 0.4g
  • Sodium: 13mg
  • Fat: 0
  • Carbohydrates: 1.4g
  • Fiber: 0.6g
  • Protein: 0.6g

Keywords: pandan, daun pandan, ingredients