Pandan Leaves 101: From Simple Syrups to Savory Dishes

Pandan, also known as screwpine, is a herbaceous tropical plant that grows abundantly in Southeast Asia. It is famous for its long, slender, spiky, and upright bright green leaves that are similar to the palm tree. In Chinese, it is called "fragrant plant" because of its unique, sweet aroma. Pandan leaves are widely used in Sri Lankan, Thai, and other South Asian recipes to add a unique taste and aroma to savory dishes, flavorful desserts, and drinks.Listen to the podcast episode on Apple Podcast here!Listen to the podcast episode on Spotify here! I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Where does Pandan Leaves come from? Pandan is native to Southeast Asia, including Indonesia, Malaysia, Thailand, and the Philippines. It has been cultivated for centuries in these countries for its culinary and medicinal purposes. Today, pandan is also grown in other tropical regions such as Australia, India, and Africa. How is Pandan Leaves used in cooking and cocktails? Pandan leaves are used to infuse a sweet, nutty, and floral flavor into various dishes and drinks. In Southeast Asia, pandan leaves are commonly used in rice dishes, curries, stews, soups, and desserts such as pandan cake, pandan chiffon, and pandan jelly. The leaves are also used to flavor drinks such as coconut milk, tea, and cocktails. Pandan leaves can be used fresh or dried, and they can also be turned into an extract or paste for more convenient use in cooking.One of the reasons why pandan has become popular in the U.S. is its unique sweet aroma and flavor. Pandan has a nutty, floral, and vanilla-like flavor that adds a distinct taste to many dishes and drinks. It's a popular ingredient in many Sri Lankan, Thai, and other South Asian dishes, and it's commonly used to flavor desserts and beverages such as pandan cake, pandan jelly, and pandan-infused cocktails. The fragrant aroma of pandan is also used in home fragrances, candles, and skincare products. Cooking with Pandan Leaves If you're a home cook looking to experiment with Pandan, there are a few easy ways to incorporate this unique ingredient into your cooking without having to make a Southeast Asian dish or dessert.One simple way to experiment with Pandan is to make a Pandan-infused simple syrup. To make it, bring 4 cups of water to a boil, remove from heat, then add 3 to 4 Pandan leaves. Let it rest, tasting every few minutes to determine your ideal concentration, then strain and chill. You can use this simple syrup to add a unique flavor to cocktails, iced tea, or lemonade.Another way to experiment with Pandan is to make Pandan extract. Cover Pandan juice and keep it in the fridge without moving it for 2 days (48 hours). Then, pour off the lighter-colored top layer, leaving just the dark green sediment behind. This is your Pandan extract. You can use Pandan extract to add a subtle but distinct flavor to baked goods, such as cookies or pound cake.Finally, you can use Pandan leaves to flavor savory dishes, such as rice or chicken. Simply add a few leaves to the cooking liquid and remove them once the dish is cooked. The Pandan leaves will infuse the dish with a subtle, nutty flavor.In conclusion, there are many easy ways to experiment with Pandan as a home cook without having to make a Southeast Asian dish or dessert. By incorporating Pandan into simple syrups, extracts, or savory dishes, you can add a unique and delicious flavor to your cooking.