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–+ servings
Fresh pandan juice in a glass with tied pandan leaves in the background

How to Extract Pandan Juice

Azlin Bloor
Fresh pandan juice for cakes, kuih, puddings, drinks and Singaporean and Malaysian desserts.
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Prep Time 15 minutes
Course Ingredients
Cuisine Singaporean and Malaysian
Servings 1 makes 125 ml (1/2 cup)
Calories 20 kcal

Equipment

Ingredients
 
 

  • 12 pandan leaves fresh or frozen
  • 125 ml water

Instructions
 

  • Wash the pandan leaves and pat them dry.
  • Cut the leaves into short lengths, about 3-5 cm.
    Fresh pandan leaves cut into short pieces on a cloth
  • Place the cut leaves in a blender or small food processor.
  • Add just enough of the water to help the blades move.
  • Blend until the leaves are finely chopped and you have a wet, green pulp.
  • Add the remaining water and blend briefly again.
  • Pour the mixture through a fine sieve, muslin cloth or nut milk bag. Squeeze well to extract as much pandan juice as possible.
    Fresh pandan juice being strained through a sieve into a glass bowl
  • Use immediately, refrigerate for 2-3 days, or freeze in ice cube trays.

Notes

For a lighter second pressing, add another 125 ml water to the squeezed pandan pulp, mix and strain again. This second extraction will be paler and milder, but still useful for light infusions or recipes where you don’t need a strong green colour.
To use whole pandan leaves, tie 2 leaves into a knot and add them to rice, coconut milk, syrups or sweet soups while cooking. Remove before serving.

Nutrition

Calories: 20kcalCarbohydrates: 3gProtein: 1gFiber: 2g
Keyword pandan
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