![]() Pour the pandan into a fine mesh sieve and press with a spoon to squeeze out all the water into the bowl or cup. The cake is super light and fluffy, I brought some to work. Place a fine mesh sieve over a bowl or a cup. This is a great and easy recipe, I was looking for something to use the pandan extract I have. You will know when its at this stage if you lift the whisk out of the mixture, the egg whites dont move. Add the cream of tartar and continue to whisk until the egg whites become stiff peaks. If your blender has trouble blending, add about 2-3 tablespoons of water to help with the blending. Add all the egg whites into the mixer, and on a fast speed, beat until foaming (like in the photo). Place these pandan leaves into a blender, preferably a strong one, and add about ½ cup of water. Take about 22 pandan leaves, which is almost the whole package, and cut them into smaller pieces, about 1 inch sections. ![]() So I bought a package of frozen pandan leaves from my local Asian supermarket and set about making my own.įresh pandan extract actually doesn’t taste as strong as I’d like, but it does enhance the flavor of your desserts.Īllow the frozen pandan leaves to defrost for a few minutes. There was something about it that tasted a little off, a little artificial. I’ve tried the store bought pandan extract before, and I didn’t quite like it. So of course, that meant that I wanted to try to create that flavor at home. That green jelly in your Vietnamese dessert? Pandan. That delicious aroma from the green waffles? Pandan. And they’re kinda distinctive since almost anything pandan flavored will most likely also be green in color. It’s soo flavorful and just plain addictive. Have you ever had pandan flavored baked goods or desserts? You might have. Whenever I’m at an Asian bakery or dessert shop, I’m constantly looking for something pandan flavored. Just venturing briefly away from my usual “easy to find ingredients” niche. It’s just I’ve been obsessed with this flavor for awhile now so I thought I’d share it with you. Place the pan on a wire rack and let cool to room temperature, about 20 minutes. Immediately pour the mixture into the pan. It’s definitely an Asian flavor, and it might not be easy to find unless your local Asian market has it in stock. Add 1 to 2 drops of green gel food coloring and stir to combine. Have you heard of it before? In Vietnamese, it’s called lá dứa. ![]() This two-ingredient pandan extract is simple to make and will definitely enhance the flavor of your desserts. Cut the pandan leaves into small sections 2-3 inches (50-75mm) long and drop in the water. Pandan leaves blended with water to create an aromatic extract perfect for baking and other desserts. ![]()
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