Homemade Pandan Extract Using Fresh Leaves (Edit recipe)

Store bought brands have artificial colouring and flavours, so it’s best to make natural extracts for your recipes. Pandan is one of my favourite flavours for both savoury and sweet, and I love to use it in my daily keto cooking!

5 minutes

8 hours (chill time)

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	60
Fat:	0 g
Carbohydrates:	15 g
Protein:	88 g
Cholesterol:	0 g
Sodium:	0 mg
Fiber:	0 g
Sugars:	0 g
Calculated for total recipe.

by Keto Asian Flavours

Serves: 6-8

Ingredients

15-20 Fresh Pandan Leaves
1 cup Water

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cut the pandan leaves into smaller pieces and wash the leaves thoroughly to get rid of all the dirt.
Change the water a few times before transferring the leaves into a strainer or colander to drain the water out.
To a high speed blender, add in the fresh pandan leaves and water. Blitz to break down the fibrous leaves. Slowly increase the speed to high and blend until smooth.
Transfer to a cheesecloth, a soup bag, or a mesh strainer and squeeze to discard the pulp.
Transfer the extract to a glass jar and refrigerate undisturbed overnight. The dark green layer is the extract, and the liquid layer on top is just infused water. You can discard the water or keep for recipes that calls for water.