Pandan leaves

pandan leaves

Pandan leaves is Malaysian favourite natural flavouring. It is used to impart fragrance into dessert and rice.


Other names

  • English name: Pandan leaves
  • Malay name: Daun pandan
  • Chinese name: Pan Dan Yip (班兰叶)/ 七葉蘭

How to use

Tear the leaves to allow more aroma to be released during cooking. It is also normally tied into a knot for convenience.


Storage

If you want it to last, you can store the pandan leaves along with its roots in a jug with water.


Recipes

1 thought on “Pandan leaves”

  1. Pingback: Bubur Pulut Hitam in Slow-cooker (Black Glutinous Rice Dessert Soup) – New Malaysian Kitchen

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