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This Easy and Simple 2-Ingredient Pandan Juice and Pandan Extract recipe allows you to effortlessly enhance the pandan flavour and natural vibrant green colour for your baked goods and desserts. Furthermore, they can also be used in your savory dish recipes too.
Why do we love to make our own Pandan Juice and Pandan Extract? Freshly homemade Pandan Juice and Pandan Extract is so easy to make and they smell and taste so much better than store-bought.
What is Pandan Leaf?
Pandan leaf also known as screw pine leaf that comes from the Pandanus amaryllifolius plant. It’s a tropical plant native to Southeast Asia which commonly known as Pandan and is widely used in the cuisines of countries like Indonesia, Malaysia, the Philippines and Thailand.
Pandan leaves are characterized by their distinct fragrance, aromatic flavour and vibrant green color. The leaves are used in both sweet and savory dishes to add fragrance, flavour and a touch of natural green colour.
In culinary applications, pandan leaves are often used in making sweet desserts like cakes, cupcakes, custards, puddings, and savory dishes like rice dishes and soups.
They are also used to flavour beverages such as teas, smoothies and cocktails. Pandan leaves can be used fresh, frozen, or dried, depending on availability and preference.
Pandan Juice VS Pandan Extract VS Pandan Paste/Essence
Pandan Juice: Pandan Juice is typically made by blending fresh or frozen pandan leaves with water and then straining the mixture to obtain a liquid. It is a more dilute form of natural pandan flavouring, as it contains a higher water content. Pandan juice is commonly used in the recipes that require a larger quantity of liquid to provide more subtle pandan flavour such as beverages, rice dishes and soups.
Pandan Extract: Pandan Extract is the sediment that accumulates at the bottom of the jar of pandan juice. It’s a more concentrated pandan liquid extract and is commonly used in smaller quantities to add a distinct and pronounced pandan flavour to baked goods and desserts.
Pandan Paste or Pandan Essence: Pandan paste or essence is a commercially produced product that is often used a convenient alternative to fresh or homemade pandan flavouring. It is typically a concentrated form of pandan flavour, often with additional artificial colours and additives. Pandan paste or pandan essence is more potent than natural pandan juice or pandan extract, so it is used in smaller quantities to provide a strong pandan flavour. However, the quality and composition of pandan paste or pandan essence can be vary depending on the brand or manufacturer.
Fresh or homemade pandan juice and pandan extract are often preferred over artificial pandan paste or artificial pandan essence, as they provide a superior flavour profile, natural ingredients, and the flexibility to adjust the strength and usage according to your preferences. It allows you to enjoy the natural and true essence of pandan and elevate your culinary creations in a more authentic way.
RECIPE HIGHLIGHTS:
Quick and easy to make: This pandan juice and pandan extract recipe is so simple to make, requiring minimal time and effort. With just a few steps, you can have homemade pandan juice and pandan extract ready to use in no time. The blending and straining process is straightforward and doesn’t involve any complicated techniques.
Requires only 2 simple ingredients: One of the great advantages of this recipe is its simplicity. All you need is fresh or frozen pandan leaves and water. The pandan leaves provide the distinct fragrance, aromatic flavour and vibrant green colour, while the water acts as a solvent to extract the flavour compounds.
Adds a unique flavour and natural green colour to your baked goods, desserts and savory dishes: Pandan extract is prized for its distinct aroma and taste. By adding this pandan extract to your baked goods, desserts and savory dishes, you’ll introduce a delightful and exotic flavour that will set your creations apart. Additionally, the natural vibrant green colour derived from the pandan leaves can lend an attractive and eye-catching appeal to your dishes, making them visually appealing.
WHAT YOU WILL NEED TO MAKE PANDAN JUICE AND PANDAN EXTRACT:
Ingredients:
100G Fresh Pandan Leaves
1 cup water (240ml)
Yield of Pandan Juice:
Approximately 240ml of pandan juice (1 cup)
Or
Yield of Pandan Extract:
Approximately 40ml of pandan extract (chill in the refrigerator for 1 day) or 24ml of pandan extract (chill in the refrigerator for 2 days) *
* PRO TIP: If you prefer more concentrated pandan extract, you can let the strained pandan juice sit (undisturbed) in the refrigerator for 2 days.
INGREDIENT NOTES:
Pandan leaves: Fresh pandan leaves are preferred in making pandan juice/pandan extract, but you can also use frozen pandan leaves. Fresh or frozen pandan leaves are available in most Asian grocery stores.
Water: Use room temperature water. Water helps to more easily to blend and breakdown the pandan leaves, and water also acts as solvent to extract the flavour compounds.
STEP BY STEP INSTRUCTIONS FOR THE PANDAN JUICE
1. Cut the pandan leaves: Using a kitchen shears to cut the pandan leaves into smaller pieces, around 1-inch in length. This will help to release more flavour during the extraction process.
2. Clean the pandan leaves: Rinse thoroughly the pandan leaves with water to remove any dirt or impurities.
3. Add the pandan leaves and water: In a blender or food processor, pour in the water and add the pandan leaves in a few batches. It will be difficult to blend the pandan leaves if you add them in at one go.
4. Blending the pandan leaves: Blend on high-speed until the leaves are finely chopped and the mixture becomes a vibrant green colour.
5. Squeezing: Press firmly the pandan leaves against the strainer or cheesecloth to extract as much liquid as possible.
6. Straining: Strain the mixture through a fine-mesh strainer or cheesecloth into a clean bowl or glass jar. Strained pandan juice is ready to be used straightaway.
STEP BY STEP INSTRUCTIONS FOR THE PANDAN EXTRACT
1. Refrigeration: Let the strained pandan juice sit (undisturbed) overnight in the refrigerator or for at least 18-20 hours.
2. After sit overnight in the refrigerator, pandan juice will separate into two layers. Diluted pandan juice on the top, and more concentrated pandan extract at the bottom.
3. Extract the concentrated pandan liquid: Carefully and slowly pour off the lighter liquid layer on the top. You can use the concentrated pandan extract at the bottom for your baked goods or desserts.
PRO TIPS:
For a stronger pandan flavor or brighter green colour: You can increase the quantity of pandan leaves called in the recipe.
If fresh pandan leaves are not available: You can use frozen pandan leaves. Simply thaw them on the kitchen counter for an hour before using.
For the best results: Choose the mature pandan leaves that are bright or darker green colour with as few blemishes as you can find.
STORAGE AND SERVING TIPS:
Store the pandan juice or pandan extract in a clean glass jar (or airtight container) in the refrigerator for up to 1 week.
When using the pandan extract in recipes, start with a small amount and adjust according to your preferences.
Pandan extract can be used as natural food colouring alternative, so feel free to experiment with different desserts or dishes to add a touch of green hue and fragrant flavour.
FREQUENTLY ASKED QUESTIONS:
Can I use dried pandan leaves for this recipe?
Dried pandan leaves are not recommended for this recipe, as they may not provide the same vibrant green colour and flavour as compared with fresh or frozen pandan leaves.
How can I use pandan juice?
Pandan juice is commonly used in a larger quantity to provide more subtle pandan flavour for a unique twist such as beverages like teas, smoothies or cocktails, rice dishes and soups.
How can I use pandan extract?
Pandan extract is commonly used in smaller quantities to add a distinct and pronounced pandan flavour to baked goods such as cakes, cupcakes, cookies, and other recipes where a stronger pandan taste is desired.
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