Pandan Leaf

Fresh leaves can be wrapped in damp paper towels and stored in a sealed bag in the refrigerator. For longer storage, freeze whole leaves or puréed pandan paste.

To release the aroma, bruise or tie the leaves into a knot before adding them to cooking liquids.

For a stronger flavor and color, blend pandan leaves with a little water to make a juice, then strain.

Use pandan leaves in both sweet desserts (like custards, cakes, and sticky rice) and savory dishes (like rice or chicken marinades).

Coconut milk

Rice

Sweeteners (sugar, palm sugar)

Tropical fruits (mango, jackfruit)

Eggs

Dairy (in custards and ice cream)

Using too many leaves, which can lead to an overpowering flavor.

Not bruising or knotting the leaves, which can result in a less intense aroma.