How to Make Homemade Pandan Extract
This post may contain affiliate links.Here is a guide on how to make homemade Pandan extract. It is easy to make at home. The extract can be kept in a bottle for several weeks and is very useful for baking purposes.
Why You Will Love This Recipe
What is Pandan Extract?
Pandan essence is thick sediment of pandan leaf juice extracted from pandan leaf juice and water. The pandan juice is left in the fridge after a day or two, that leaves the sediment at the bottom of the container.
Pandan leaves, also known as screwpine is a tropical plant easily found in Southeast Asia countries. The leaves are sold fresh or dried or even frozen in some countries. Pandan essence’s flavor is described as grassy flavor with hints of rose, almond, and vanilla with a bit of coconut. Its aroma is almost like basmati rice.
How to Use Pandan Extract
Pandan leaves are very versatile. You can use pandan leaves to make rice, steamed glutinous rice, steamed coconut shreds more fragrant.
Try cooking coconut milk with some pandan leaves, the coconut milk will be more fragrant than cooked alone.
You can use pandan extract to make many kinds of cakes, ranging from Non-dairy Sponge Cake to traditional cakes like Apem (steamed rice cake) or Pukis.
Recipe Ingredients
Substitutions & Variations
Pandan leaves are more readily available than suji leaves in most markets. While suji leaves produce a richer, more vibrant green color, pandan leaves make an excellent substitute when suji isn’t available – simply use them in the same quantity.
One important note: suji leaves should be used sparingly. Unlike pandan, they can impart a bitter flavor if used in excess, so moderation is key.
Pandan Extract Subsitute
If you can’t find pandan leaves in your area, you may want to look for pandan essence powder or the dried leaves. It is available online. It is easier to keep as it has longer shelf life.
You also may want to check Asian grocery store if they sell pandan essence. It’s worth keeping one bottle if you like to bake. Even though the fragrance and color of the store-bought pandan essence can’t beat the homemade one, it is still worth keeping for practical purposes.
How to Make
STEP 1. Wash clean the pandan leaves. Cut into smaller pieces and put them in a blender (Image 1). Pour in the water into the blender (Image 2). Blend for a few minutes (Images 3, 4).
STEP 2. Strain the juice (Image 5). Press and squeeze the blended leaves tightly until it no longer has water in it (Images 6, 7). Pour the juice into a container (Image 8).
STEP 3. Keep the juice in a container in the chiller overnight (Image 9). The next day or two, you can see some sediment at the bottom (Image 10). Take a ladle and gently take the water on top without stirring the sediment (Image 11). You will have the thicker extract left (Image 12) which you can use for baking purposes. Keep the pandan essence in a bottle and put in the fridge for several weeks.
Pro Tips
- You may let the extract sink in for a few days to get a thicker extract. You will get more sediment at the bottom of your container.
- Do not use too many suji leaves because it has a bitter flavor in it. You can use it to add more lush green color.
- Use reverse osmosis water for longer shelf life. Keep it in a dry and clean bottle to avoid contamination.
- You can use slow juice to get the juice out for easier processing. That way you don’t need to squeeze the leaves out.
More on recipes that use pandan extract
If you love the fragrant smell of pandan extract, you definitely should try these recipes:
- If you love spongy cake, try this Taiwanese Pandan Castella Cake with a touch of chocolate on top for decoration.
- Kue Lumpang is Asian traditional cake that pairs well with steamed shredded coconut.
- A traditional recipe of Pandan Cake with coconut milk makes this cake so special with old time memories.
- Try this Pull-apart Pandan Bread, you can have this simple bread with just a layer of butter.
- A touch of pandan makes Pandan Milk Bread special with its lush green color and earthy fragrance.
- Indonesian’s traditional Pandan Serabi is pancake infused with pandan essence/extract.
- Give a little pandan touch to this Pandan Burnt Basque Cheesecake, you will be able to smell the fragrant when it is served in front of you.
- If you like Honeycomb cake, try infusing pandan extract into the batter like these Mini Chewy Pandan Bika Ambon.
FAQs about Pandan Extract
Homemade extract typically lasts between 2 to 4 weeks when refrigerated in an airtight container. The extract’s shelf life can vary based on factors like the freshness of the leaves used, the extraction method, and storage conditions.
Yes, you can freeze it to extend its shelf life. Pour the extract into ice cube trays and freeze. Once frozen, transfer the cubes to a freezer-safe bag or container. The shelf life for the frozen essence is up to 3 months.
Sure! This green extract adds a unique, aromatic flavor to beverages. It can be used in teas, smoothies, milkshakes, and even in cocktails. Its sweet, grassy flavor complements many ingredients, adding a tropical and aromatic twist to drinks.
Yes, there is often a noticeable difference in flavor and color between homemade and store-bought essence. Homemade extract usually has a fresher, more vibrant flavor and aroma, as it lacks preservatives and artificial additives found in some commercial products.
Storage
For longer shelf life, keep the extract in a dry and clean bottle in the chiller. It can stay fresh for up to 4 weeks. If you plan to keep it longer, keep it frozen. It can last for 3 months. Shake the bottle before use after thawing.
Homemade Pandan Extract
Equipment
- 1 food processor
Ingredients
- 30 pcs pandan
- 15 pcs suji if you don’t have these, you can change it to 15 pcs pandan leaves
- 300 gr water
Instructions
- Wash clean the pandan leaves. Cut into smaller pieces and put them in a blender. Pour in the water in
the blender. Blend for a few minutes. - Strain the juice. Press the blended leaves tightly until it no longer has water in it.
- Keep the juice in a container and in a fridge.
- The next day or two, you can see some sediment at the bottom. Take a ladle and slowly take the water on top without stirring the sediment.
- You can do this again the next day. If you keep the juice for 2 days in the fridge, there will be more sediment at the bottom.
- The pandan sediment is the pandan extract. It should be thick and dark green in color.
- Keep the pandan extract in a bottle and put in the fridge for two weeks. Shake the bottle before use.
Video
Notes
- You may let the extract sink in for a few days to get a thicker extract. You will get more sediment at the bottom of your container.
- Do not use too many suji leaves because it has a bitter flavor in it. You can use it to add more lush green color.
- Use reverse osmosis water for longer shelf life. Keep it in a dry and clean bottle to avoid contamination.
- You can use slow juice to get the juice out for easier processing. That way you don’t need to squeeze the leaves out.
This is the best ratio of pandan leaves extract recipe with the easiest method you can try at home! I have tried this many times when I want to stock up my pandan extract. It is so versatile you will love it so much!