Pandan Extract

This Pandan Extract is fresh, aromatic, and naturally green, adding a fragrant sweetness that I love using in both sweet and savory dishes. Making it at home gives me a more vibrant flavor compared to store-bought versions, and I enjoy knowing it’s 100% natural without artificial coloring.

Why You’ll Love This Recipe

I like this recipe because it’s quick, simple, and only requires two ingredients. The pandan leaves release such a unique aroma floral, nutty, and slightly grassy that enhances desserts, rice, and drinks. I also love that I can make it in small batches and keep it ready in my fridge whenever I want to add that special touch to my cooking.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

20 pandan leaves
1 cup (240 ml) filtered water

Directions

1. I cut off the white bottom part of the pandan leaves and wash them thoroughly to remove any dirt.
2. Using scissors, I cut the leaves into 1/2–1 inch pieces and place them in a blender.
3. I add the filtered water and blend until the leaves are fully pulverized.
4. I strain the mixture through a strainer or cheesecloth to extract the liquid.
5. I use the pandan extract immediately or store it in the refrigerator for up to 1 week.

Servings and Timing

This recipe yields about 1 cup of pandan extract. It takes only 10 minutes to prepare from start to finish.

Variations

Sometimes I let the extract sit in the refrigerator overnight, then pour off the top liquid to use the concentrated green sediment at the bottom for a stronger flavor and color. I also like mixing it with coconut milk when I want a richer pandan base for desserts.

Storage/Reheating

I store the pandan extract in a glass jar in the refrigerator for up to 1 week. For longer storage, I freeze it in ice cube trays and thaw a cube whenever I need it. I don’t reheat it, as it’s best used fresh or chilled.

FAQs

Can I use frozen pandan leaves?

Yes, I sometimes use frozen pandan leaves if fresh ones aren’t available, and they work just as well.

How do I make the extract stronger?

I let the extract sit overnight in the fridge, then use the concentrated green sediment at the bottom.

Can I drink pandan extract directly?

It’s quite strong on its own, so I usually dilute it in drinks or mix it with other ingredients.

What dishes can I use pandan extract in?

I love adding it to cakes, rice, puddings, drinks, and custards.

Does pandan extract taste sweet?

No, it’s not sweet by itself it has a grassy, nutty aroma that pairs well with sugar and coconut.

Can I boil the pandan leaves instead of blending?

Yes, but boiling gives a lighter flavor, while blending extracts a stronger aroma and color.

Why is my pandan extract not very green?

It may depend on the leaves older leaves often produce a stronger color. I also let it sit overnight for more concentrated pigment.

Can I freeze pandan extract?

Yes, I freeze it in small portions so I always have some ready for recipes.

How long does pandan extract last?

It lasts about 1 week in the refrigerator and up to 2 months in the freezer.

Can I substitute pandan extract with pandan essence?

Yes, but pandan essence is usually artificial and stronger in flavor, so I use much less of it.

Conclusion

This Pandan Extract is one of my favorite natural flavorings to prepare at home because it’s simple, aromatic, and versatile. I love how it adds a unique fragrance and beautiful green color to desserts and drinks. Making it fresh always gives me the best results, and I enjoy having it on hand to bring a touch of Southeast Asian flavor to my cooking.

Print