pandan extract
Pandan leaves hold a wonderfully delicate flavor that I can only describe as a crossover between vanilla and coconut. It is extremely popular in southeast Asian desserts and making the extract is not difficult at all.
Why make your own extract?
Sure, you could order a bottle of pandan extract off of Amazon and be set. BUT there are many reasons why making your own could be better for you. First, the actual process is quite simple and not time consuming at all. Secondly, buying ingredients that are not homemade always increases the risk of you getting something that contains preservatives and substances that don’t belong in that ingredient. By making your own extract, you know exactly what the end product contains: pandan and water. No stabilizers, no food coloring, nada. Thirdly, In the process of making pandan extract, you also end up with pandan juice, which you can add to a host of other recipes. So in the end, you get two products out of this one process. What’s not to like about that?
How can I tell the difference between the juice and extract?
After collecting and storing the pandan liquid in a jar, leave it capped in the fridge for 24 hours. You will see that after that time, there will be a clearer green liquid separated from a deep green extract settled at the bottom of the jar. The clearer liquid is the pandan juice while the deep green liquid is the actual pandan extract.
How can you use the extract?
You may use pandan in place of vanilla in certain dessert recipes, add it to baked goods, include it in waffles and pancakes, or use it as a natural food coloring agent.
How can you use the juice?
With such a light and subtle flavor, you can add pandan juice to your next smoothie, protein shake, cocktail, or just about any mixed drink!
How do you extract pandan juice from leaves?
In a blender, pulse 15 pandan leaves together with 1/4 cup water. Strain mixture through a cheesecloth and collect juice in a jar. Squeeze as much juice out from the pulp as possible. Refrigerate the extract in an airtight jar for up to 4 days.
Ingredients
15 pandan leaves
1/4 cup water
Directions
In a blender, pulse leaves and water together until well blended.
Using a cheesecloth, strain juice in a sterilized jar and squeeze out as much juice as possible.
Cap jar with an airtight lid and refrigerate for up to 4 days.
