Homemade Pandan Extract
Homemade pandan extract for efficient baking purpose. Easy to make and so fresh!
Servings: 50 ml
Calories: 0.2kcal
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.
Nutrition
Serving: 50ml | Calories: 0.2kcal | Sodium: 0.1mg | Calcium: 0.04mg