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. Find out how!
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.
Take the blade out, pour in the rest of the water and mix.
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
Tie the pandan leaves up, with a knot in the middle.
Drop the leaves into the dish at the beginning of cooking time.