Pandanus amaryllifolius

Pandanis a herbaceous tropical plant that grows abundantly in Southeast Asia. In Chinese, it is known as "fragrant plant" because of its quality, sweet aroma. The cultivated plant, which is similar to the palm, features upright bright green leaves that are long, slender, and spiky. The leaves are used for their flavor in many Tnhị & Southeast-Asian dishes.Pandan (Pandanus amaryllifolius) is also sold as a paste, extract, và powder, which are used to lớn flavor desserts.

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What Is Pandan?

In Southeast Asia, pandan leaves are used to lkết thúc a unique taste & aroma khổng lồ flavor desserts & drinks as well as savory dishes. Pandan leaves, which are sold fresh, frozen, & dried, can also be used to lớn wrap savory foods, such as chicken or sticky rice. The leaves impart these foods with an aromatic note và also give the dishes visual appeal.The paste, extract, & powder tint the ingredients with a green hue while contributing flavor. Pandan is inexpensive sầu, with a much lower price tag than vanilla bean.


Available As: fresh, frozen, và dried leaves, & paste, extract, và powder

Place of Origin: Southeast Asia

Distinctive Flavor và Aroma: sweet và floral


Pandan Uses

There are different uses for pandan, also known as screw pine, depending on its size, whether leaves, paste, extract, or powder. Whole pandan leaves are used as a wrapping before steaming or frying foods, similar lớn banana leaves. However, pandan is much thinner in width compared to the broad banana leaf, so it is important khổng lồ note that the juices may seep through.


Pandan paste and extract are added khổng lồ recipes as a flavoring, much the way we use vanilla flavoring in the West, while the powder is included in baked goods and tea. All of these products impart a green color to lớn the dish.


How to Cook With Pandan

Fresh leaves have the strongest flavor; if using frozen or dried pandan leaves, it is best khổng lồ double or triple the amount called for in the recipe as freezing & drying diminishes the flavor. When using frozen pandan, thaw the leaves at room temperature, rinse under cold water, and dry well before using. The dried pandan leaves need to be rehydrated before using, or they can be ground up into lớn a powder.


To make pandan paste, pound fresh, pandan leaves inkhổng lồ a paste, removing the fibrous pieces & adding water sparingly. Pandan extract can be made by grinding the leaves with some water & then straining the mixture; the liquid that remains is the extract. Only a small amount of paste or extract is needed when adding to lớn recipes.

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What Does It Taste Like?

Pandan leaves have sầu a naturally sweet taste và soft aroma. Its flavor is svào, described as grassy with hints of rose, almond, and vanilla, verging on coconut. Pandan shares an aroma compound with basmati rice, so some cooks looking to save sầu money will flavor plain rice with pandan.


Pandan Recipes

Pandan"s flavor pairs nicely with ingredients such as coconut milk, sticky rice, turmeric, & lemongrass, & it brings a floral essence khổng lồ desserts. Pandan also adds an interesting và welcome flavor lớn cocktails.


Where to lớn Buy Pandan

Pandan leaves can be purchased fresh, frozen, or dried at some Asian food stores, as well as online. The leaves can be packaged whole or cut inlớn pieces. Make sure none of the fresh leaves is brown or shriveled, and that the frozen leaves aren"t discolored or covered with ice crystals.


The paste, extract, and powder can also be found in Asian markets and online. It is important khổng lồ read the ingredients—pandan leaves and water are all that should be listed, but many brands include additional ingredients that will mask the plant"s chất lượng flavor.


The Spruce / Ellen Lindner

Storage

Fresh pandan leaves can be wrapped in a damp paper towel or plastic bag và stored in the vegetable drawer of the refrigerator where they will last for about four days. Pandan leaves can also be frozen. Arrange them in one layer on a baking sheet and place in the freezer. Once frozen, put the pandan leaves into a zip-top bag & return to the freezer where they will last for about six months. Dried leaves, as well as paste, extract, and powder can be stored in the pantry. Homemade paste & extract should be kept in the refrigerator and will last for one khổng lồ three weeks.


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