How to Make Pandan SyrupĮquipment: scissors, small pan, fine strainer, funnel, swing top glass bottle This method yields a bright green syrup (shown above on the left) and needs to be fine strained a couple of times preferably through a coffee filter to remove any remaining solids as these can alter the flavour of the syrup over time.Īnother method is to make the syrup with the pandan leaves, leave it to steep for a few hours then blend it and strain through a fine strainer.Ī variation on Pandan Syrup is the Coconut Pandan Syrup made by bringing 250 ml coconut water, 125 g sugar and 4 pandan leaves to the boil, simmering for a few minutes then leaving it to cool before fine straining.īelow is our preferred method for making pandan syrup. The pandan juice is then measured and an equal amount of sugar is added to make the syrup. The pandan pulp is returned to the blender with a little more water added and the process is repeated. Pandan leaves are blended with a little water to create pandan juice then strained. The third method involves making pandan juice then turning it into a syrup. Both methods yield a similar result and a syrup with a very pale green tinge as seen in the photo above on the right. The second method involves making the simple syrup first (equal parts sugar and water) then adding the pandan leaves, turning off the heat and steeping overnight before straining and bottling. The first involves bringing equal parts of sugar, water and pandan leaves to the boil, simmering for a few minutes, removing from heat and allowing it to step for 6 hours before fine straining and bottling. The first two methods are very alike in approach. There are several ways to make pandan syrup, each with its own advantage. Both pandan juice and pandan extract should be stored in the fridge and last up to 5 days. It is more concentrated than pandan juice and has a slightly bitter taste. The green sediment that sinks to the bottom is the pandan extract. Pandan extract is made the same way then left undisturbed in the fridge for about 24 hours for the liquid to split and separate. Pandan juice is the result of blending pandan leaves with water then staining it through a fine strainer or cheese cloth. Pandan Juice vs Pandan Extractīefore delving into methods of making pandan syrup, it’s important to differentiate between pandan juice and pandan syrup. The flavour of pandan adds complexity to food and drinks with an earthy, grassy note, somewhat sweet, with hints of coconut on the back palate. It’s often referred to as having a vanilla-like character with a nutty note. The taste of pandan is not so simple to describe. If you’ve visited PS40 bar in Sydney, or attended the Mace x PS40 pop up with Nico de Soto, you’ve most likely tasted pandan in one of their cocktails. Often described as the “vanilla of Southeast Asia”, pandan is known to impart a unique aroma, flavour and colour. The leaves are used in Southeast Asian cooking to add flavour to rice, desserts, cakes and drinks.
Pandan Syrup – Photo © Cocktails & Bars What is PandanĪlso called screwpine, pandan ( pandanus amaryllifolius) is a tropical plant that resembles a palm with aromatic, long green blades and pointed ends.
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