What is a pandan paste?

It is a thick liquid with bright green artificial pandan extract. It is used for its aromatic pandan flavoring and color in food. In Asian markets, they are sometimes labeled as commercial pandan paste.

What is pandan powder?

It's basically dried pandan leaves that have been finely ground into a powder. Although not commonly used in Thai cooking, pandan powder is handy for baking, making drinks, or adding a pop of color to your food.

Can I Use Pandan Extract Instead of Pandan Juice?

Yes, pandan extract can be used as a substitute for pandan juice in recipes.

Can I Use Pandan Essence Instead of Pandan Leaves?

While pandan essence offers convenience, fresh pandan leaves provide authentic flavor and aroma.

What Can I Make Using Pandan Extract?

Pandan extract can be used in various recipes, including cakes, desserts, and savory dishes.

What Are Some Good Recipes for Using Pandan Leaves?

For delicious treats, try pandan chiffon cake, pandan rice, or pandan-infused coconut milk.

How to Make Pandan Juice and Pandan Extract

Name: How to Make Pandan Juice and Extract
Prep time: 5 min
Cook time: PT-484811H48M27S
Total time: 5 min
Cuisine: Thai
Ingredients: 1 cup 4-5 fresh or frozen pandan leaves. Find these at Asian grocery stores in the produce or frozen section; 1 1/2 cups water. Use room temperature water.

Description

Pandan is a special ingredient loved by many. Learn how to make pandan juice and pandan extract and how to use them in Thai and Asian cooking in just a few simple steps and using only 2 ingredients!

Ingredients

Scale

1 cup 4-5 fresh or frozen pandan leaves. Find these at Asian grocery stores in the produce or frozen section
1 1/2 cups water. Use room temperature water.

Cook Mode Prevent your screen from going dark

Instructions

Wash fresh or frozen pandan leaves thoroughly. Cut the leaves into small pieces.
Blend the pandan leaves with water at high speed to create a semi-smooth pandan mixture. Semi-smooth because pandans are fibrous and will not turn completely smooth.
Strain the mixture through a fine strainer or cheesecloth to extract the juice.
Press down on the pandan pulp a bit, as there's a lot of green water log in the pandan fibers.
Pour the juice into a glass jar and use it right away for a recipe. Store the juice in an airtight container in the refrigerator for later use.

Making Pandan Extract

Follow the same steps for preparing pandan leaves as for making juice.
Blend the pandan leaves in a food processor with a little water until smooth.
Strain the liquid, then transfer the pandan water into a glass jar.
Let the liquid sit, covered, in the refrigerator for several hours or overnight.
You'll see the 2 layers of greens; the top is light green, and the bottom thin layer is the extract! Carefully pour the top layer into another container until you are left with the dark green deposit. That is your homemade extract! The concentrated pandan paste-like liquid.
Store the pandan extract in a covered container in the refrigerator.

Notes

The more mature pandan leaves are tougher to blitz through if fresh pandan leaves are used. The old pandan leaves are more fibrous and tough to work with. Cut them into smaller pieces before blending them in the food processor. You'll run into this situation only if you use fresh pandan, not frozen ones from the store.
If your pandan water or extract taste is too strong, add a small amount to help dilute it.
Fresh pandan leaves can be hard to come by. If you are able to find some at your local Asian grocery store, buy a few, wash them well, and freeze some for later use. You can cut the long pandan leaves into small sizes or fold them into shorter pieces to fit into ziplock bags to freeze.

Prep Time: 5
Cook Time: none
Category: easy
Method: food processor
Cuisine: Thai