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Pandan (Pandanus amaryllifolius)

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Living Paradise
on: October 21, 2016, 01:53:46 PM

So what's the deal with Pandan? This is new for me, I'd never heard of it before. Now I have 4 of them growing in my yard, and I'm not sure how to use it or what to expect. Apparently it is popular in SE Asia, but it's not used much in savory foods? I thought it was used in soups or stirfry, but then I read that you pound the leaves into a pulp and mix them into dessert foods.

Are you supposed to eat it raw? I tried a bit, and it tasted sweet and grassy, a lot like wheatgrass to me.

Supposedly quite good for you. Anybody know about it, or growing it themselves?

Chupa King:
They use it for steamed rice and chicken dishes.

Pandanus is the closest thing the SE Asians have to vanilla beans. Its fragrance is much appreciated when making desert, esp. those involving coconut milk. Also used as a natural food coloring, with the additional perfumey benefit. Rarely, if ever, is it eaten uncooked/raw. Also used in cooking rice (Chupa King's post above).

It grows like weed here and snakes love to hide in them.Rats and mice hate the smell of pandan leaves

Very popular Filipino dessert and/or cold drink - buko pandan.

Recipe for the dessert:

Cold drink:

You can also make a simple pandan syrup:

I make a bottle or two of the pandan syrup without sugar though - if you have a very lush pandan plant(s) just chop and boil about a kilo of fresh leaves with 1 gallon water, wait until the water boils and the kitchen smells heavenly and then strain and freeze the water (preferably in ice cube trays/muffin trays). You can use the pandan ice with fresh coconut juice, add some milk and honey (optional) and drink up! We also use the pandan infused water for a lot of glutinous rice desserts.


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