How to extract concentrated pandan (screwpine) juice
Learn to make natural pandan extract from fresh pandan leaves to enhance the flavour of your kueh. Make a large batch if you plan on making pandan cakes, kuehs and desserts. It keeps well in the fridge for about 2 weeks.
Great for making Kueh Dadar, Kueh Salat, Kueh Bakar, Pandan Cakes, Agar Agar, etc.
Kueh Salat Recipe link:
Kueh Dadar Recipe link:
Kueh Bakar Recipe link: https://wp.me/p8790g-134
This video will show you how to separate the pandan extract from the pandan juice, leaving the pandan water.
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YouTube link: https://youtu.be/T9buHk2uhWY
- Pandan leaves
- Water
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Wash pandan leaves thoroughly to remove any dirt.
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Cut leaves into small pieces with a pair of scissors.
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Place the cut leaves into a blender.
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Add enough water so that the leaves can blend easily. The ratio of leaves to water is about 2:1, eg 2 cups pandan leaves to 1 cup water.
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Blend into a fine pulp.
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Sieve out the pandan juice.
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Squeeze the pulp to extract as much pandan juice as you can.
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Transfer the pandan juice into a big bottle and store in the fridge overnight.
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The pandan juice will separate and the concentrated extract will sink to the bottom.
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Pour out the clear pandan 'water' into bottles, leaving the concentrated pandan extract behind.
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Transfer the pandan extract into a small bottle.
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This process may be repeated over several days to obtain concentrated pandan paste.
- The pandan extract, juice and water may be kept in the fridge for up to 2 weeks.
- The pandan extract may be used for making Pandan Chiffon Cake, Kaya, etc.
- The pandan juice (ie pandan extract and pandan water) may be used for making Kueh Bakar, Kueh Dadar, Kueh Salat, etc.
- The clear pandan water may be used for making Agar Agar or steaming pulut.
