How to Make Pandan Juice & Extract?

You should be growing this plant at home. It is my number one “must-have” in my little backyard. It is easy to grow and requires little attention. A plant that lowers blood pressure, repels bugs, reduces stress, aid with cramps, and rids nasty odor. A plant used in drinks, cooking, baking and even as a fragrance from a cab in Thailand to a 5 star spa establishment, Pandan is truly a thing of wonder. 

Dubbed as “the next matcha” to the western world by Nigella Lawson, pandan leaves are a widely used ingredient in Southeast Asia, and rapidly gaining popularity abroad. They exude a sweet, grassy, floral aroma that elevates even the dullest of dishes. We use them in local desserts, grilling fish, and even to boil our rice for nasi lemak or chicken rice. 

I for one, can never seem to get enough of the enchanting floral scent and luscious dark green tone. Pandan juice/extract is a necessity in my kitchen, and is so easy to make.

What’s the difference between pandan juice & extract?

Pandan juice is the result of blending pandan with water. Pandan extract is the concentrated sediment that sinks to the bottom after 10 to 20 hours of said pandan juice. When is separates, discard the water on top. It is a much thicker, potent version.

To use juice or extract depends on what you are making. For things that are more sensitive to precise moisture content, like cakes, you should use the extract. A few drops of the extract is good enough to flavor and color the cake without messing up the moisture to flour ratio.

For recipes that permit more water like jelly, then you will be using the juice.

Here’s how to make your own pandan juice:

I use fresh pandan leaves, and snip as many pieces as I would need each time. Frozen pandan leaves are fine to use as well. Understandably, if you’re not based in a tropical country, it may not be easy to get your hands on fresh pandan leaves. Always make sure you wash the leaves properly before using.

CONVENTIONAL BLENDER: I would suggest cutting up the pandan leaves into small pieces as pictured above. Blend 12-15 pandan leaves with 150ml of water, until finely blitzed. If you’re working with a smaller blender, blend in 4-5 batches so as not to overwork the blender.

THERMOMIX: If you’re using a Thermomix, then cut the leaves into 2-3 sections. Add 150g of water into the TM bowl and insert a bunch of pandan leaves through the hole in the lid, blitz for 1 min/Spd 10. Working quickly, add until all pandan leaves are used up then put on MC to avoid spluttering. Scrape down the sides of the bowl and lid, then blitz for another 1 min/Spd 10.

You may either strain the pulp over a fine sieve or use a muslin cloth to squeeze out the pandan juice.  

Now you have your freshly extracted pandan juice! This is how it looks on the first day. You may use the pandan juice straight away for certain recipes, such as this soft pandan bread.

Step by Step Video

To obtain concentrated pandan extract:

Store the pandan juice in an airtight jar. Leave it in the fridge for a day or two to allow the chlorophyll to sink to the bottom.

You will find the juice segregated into a few layers. That thick green layer at the very bottom is the concentrated pandan extract that you may use for recipes such as this pandan chiffon cake.

You may also reserve the remaining bits of the less concentrated juice for other recipes such as mantou (Chinese steamed bun) or tong shui (Asian soup desserts).

Pandan juice/extract lends a very natural green hue colouring and fragrance to your baked goods. In fact, there are endless possibilities with pandan. Capable of jazzing up almost everything with that unmistakable captivating aroma, it is always good to have a jar of it sitting in the fridge. Store bought ones are fine but very artificial. Nothing beats making them freshly plucked out the garden.