Though not yet typical in the United States, the distinctively bright-green pandan is a very common ingredient in Southeast Asia. It is most typically used in cakes and desserts, but the leaves are also used to wrap savoury dishes. Pandan is sold fresh at the market, or grown in home gardens. It is also available dried, as an extract, or in a concentrated paste. Fresh pandan paste is easy to make, has a good flavour, and keeps fresh for up to two weeks in the refrigerator.
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Things you need
- Fresh pandan leaves
- Kitchen scissors
Cut pandan leaves into small pieces with your kitchen scissors.
Place cut pandan leaves into the blender.
Add just enough water to almost cover the leaves. It's better to start with too little water, you can always add more as needed.
Blend water and pandan leaves, adding more water as necessary.
Refrigerate paste for up to two weeks, and use as needed.
Tips and warnings
- For a more concentrated pandan extract, add more water, and let the mixture sit for several hours. The darker green bit that falls out of solution can be used as an extract.
- Always put the lid on blenders before using.
- Don't be tempted to freeze your pandan; it will quickly lose flavour.
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