Have you enjoyed the green looking snacks found in Southeast Asia? No, they aren’t matcha. You may have seen them in the form of fluffy pandan chiffon cake. Also known as the "vanilla of Asia," pandan leaves (or daun pandan) bring a unique, earthy fragrance and subtle sweetness to dishes, both savory and sweet.
From infusing rice to creating vibrant desserts, pandan leaves are a staple in Malaysian, Indonesian, and Thai cooking. In this article, I’ll walk you through how to use pandan leaves in your kitchen, share some tips to get the most out of their flavour, and give you ideas to incorporate this aromatic ingredient into your cooking. Let’s dive into the world of pandan and unlock its secrets!
What Are Pandan Leaves?
Pandan leaves come from the screwpine plant, scientifically known as Pandanus amaryllifolius. They’re long, slender, and bright green, with a slightly glossy surface. The magic lies in their fragrance. Think of a mix between freshly cut grass, a hint of vanilla, and a whisper of coconut.
In Malaysian and Indonesian cooking, [pandan leaves](pandan leaves) are often used to elevate simple ingredients, giving them a depth of flavour that’s hard to replicate.
How to Prepare Pandan Leaves for Cooking
Before you start cooking with pandan leaves, you need to know how to prep them properly. Here’s what I do:
- Wash Thoroughly: Rinse the leaves under running water to remove any dirt or dust. Especially at the ends, where dirt might hide.
- Trim the Ends: Snip off the tough ends with a pair of scissors. If the parts of the leaves are dry, cut them off too.
- Bruise or Knot: This is the secret to release their fragrance. Bruise the leaves by gently crushing them with the back of a knife or tying them into a small knot. This helps the oils come out during cooking.
Get the step by step guide and learn how to choose the best pandan leaves here
Ways to Use Pandan Leaves
1. Infuse Rice with Pandan for That Perfect Nasi Lemak
If you’ve ever had nasi lemak, you know the rice isn’t just rice. It’s fragrant, slightly sweet, and oh-so-addictive. That’s the work of pandan leaves paired with coconut milk.
Simply add knotted pandan leaves while cooking the rice. The heat will release their amazing fragrance, infusing the rice with its delightful aroma.
2. Make Pandan Juice for Desserts and Drinks
Pandan juice is the secret behind those vibrant green kuih and cakes. It’s also a natural food coloring, no artificial stuff needed. All you need to do is blend the leaves with some water.
Allow it to settle in refrigerator until dark green sediment appears at the bottom of the glass. That’s the extract you’ll want.
3. Wrap and Steam for Savory Dishes
Pandan leaves aren’t just for sweets—they shine in savory dishes too. In Malaysia, we often use them to wrap food before steaming or grilling, which infuses the dish with flavor and keeps it moist. Think pandan-wrapped chicken or fish. Here’s a popular must try recipe, pandan fried chicken.
4. Add Pandan to Soups and Curries
For a twist on your usual soups or curries, toss in a couple of knotted pandan leaves while simmering. It works especially well in creamy dishes like curry. The pandan complements the coconut milk and spices, adding a layer of fragrance that makes the dish feel more rounded. Just remove the leaves before serving. They’re not meant to be eaten whole.
5. Create Pandan-Infused Coconut Milk
Pandan and coconut milk are a match made in heaven. I often heat coconut milk with a few knotted pandan leaves over low heat, letting the flavours meld for about 10 to 15 minutes.
6. Air Freshener
When I was younger, my mother often place some fresh pandan leaves in the corners of our home. In fact, back in the 90s, you may even find many who uses pandan in taxis. Fresh pandan doesn’t really smell like when it is used in food because of the interaction with other ingredients.
So, don’t worry because you won’t be reminded of food all the time if you choose to use it as air freshener. Fresh pandan leaves also use to deter cockroaches! That’s another reason to try it out.
Why Pandan Leaves Are Worth the Effort
Using pandan leaves might seem like an extra step, especially if you’re new to Southeast Asian cooking. But once you try them, you’ll understand why they’re so beloved.
Plus, there’s something so satisfying about working with an ingredient that’s been used for generations in kitchens across Malaysia, Indonesia, and Thailand.
Where to Buy Pandan Leaves
Obtain fresh pandan leaves whenever possible. In Singapore, Malaysia and other Southeast Asian countries, you can find them in the chilled section along with vegetables. Often times, they are also sold in a pot with other fresh herbs. So you may be able to find them in nurseries too.
Most Asian grocers will sell them frozen. If you live in a large city, some of them may carry fresh pandan leaves too. However, they are never as fragrant as those found in Malaysia for example.
The next time you’re craving a taste of the tropics, grab some pandan leaves and experiment in your kitchen. Whether it’s a fluffy pandan cake, a fragrant pot of rice, or a cooling drink, pandan will transport you straight to the heart of Southeast Asia.
What’s your favourite way to use pandan? Let us know below!