Equipment
- 1 High-speed blender
- 1 Strainer
- Cheesecloth
Ingredients
- 15 pandan leaves
- 2 cup room-temperature water (500ml)
- Hot water (to soak the pandan leaves) (optional)
Instructions
- Defrost (if frozen), wash, and cut pandan leaves into 1.5-inch (4 cm) pieces. Optional: soak in hot water for 2 minutes to reduce bitterness.
- Blend the leaves with room-temperature water on high speed until smooth.
- Strain the mixture through cheesecloth over a bowl, squeezing out all the liquid to make pandan juice. Use immediately or let it sit to concentrate.
- For a concentrated extract, refrigerate in an airtight container for 1–2 days. After separation, pour off the water to keep the rich pandan paste.
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