Recipe

Pandan, also known as Pandanus amaryllifolius, is a tropical plant native to Southeast Asia. Its long, blade-like leaves are prized for their unique, sweet aroma and are widely used in various Asian cuisines. Often referred to as the "vanilla of Asia," pandan imparts a nutty, floral flavor to dishes and beverages.

Pandan's Growing Popularity in the U.S.

In recent years, pandan has been making its way into American kitchens and bars. Chefs and mixologists are embracing its subtle, sweet flavor, incorporating it into desserts, cocktails, and even savory dishes. Its vibrant green hue and unique taste have contributed to its rising popularity, especially in metropolitan areas with diverse culinary scenes .

Browse pandan extracts on Amazon. 

1. Pandan Chiffon Cake

Photo by Nonik Yench from Pexels

A classic Southeast Asian dessert, pandan chiffon cake is known for its light, airy texture and vibrant green color.

Ingredients:

• 1¾ cups cake flour

• 1 tablespoon baking powder

• ¼ teaspoon salt

• ¾ cup granulated sugar (divided)

• 5 large egg yolks

• ¾ cup coconut milk

• ¼ cup vegetable oil

• 1 teaspoon pandan extract

• 5 large egg whites

• ½ teaspoon cream of tartar

Instructions:

1. Preheat oven to 350°F (175°C).

2. In a bowl, sift together cake flour, baking powder, salt, and half of the sugar.

3. In another bowl, whisk egg yolks, coconut milk, oil, and pandan extract until well combined.

4. Gradually add the dry ingredients to the wet mixture, mixing until smooth.

5. In a separate bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form.

6. Gently fold the egg white mixture into the batter in three additions.

7. Pour the batter into an ungreased 10-inch tube pan.

8. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.

9. Invert the pan and let the cake cool completely before removing.

2. Pandan Coconut Rice

This fragrant rice dish pairs well with a variety of Southeast Asian entrees.

Ingredients:

• 2 cups jasmine rice

• 1½ cups coconut milk

• 1½ cups water

• 2-3 pandan leaves, tied into knots

• ½ teaspoon salt

Instructions:

1. Rinse the jasmine rice under cold water until the water runs clear.

2. In a saucepan, combine the rice, coconut milk, water, pandan leaves, and salt.

3. Bring to a boil over medium heat.

4. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender.

5. Remove from heat and let it sit, covered, for 10 minutes.

6. Discard the pandan leaves, fluff the rice with a fork, and serve.

3. Pandan Rum Coconut Cooler

Visit pandanrum.com

A refreshing cocktail that combines the unique flavor of pandan with creamy coconut.

Ingredients:

• 1 can (15 oz) sweet cream of coconut

• 1 can (13.5 oz) coconut milk

• Ice

• 1 shot (1.5 oz) Pandan Rum

Instructions:

1. In a blender, combine the cream of coconut and coconut milk. Blend until smooth.

2. Fill a tall glass with ice.

3. Pour the coconut mixture over the ice.

4. Top with a shot of Pandan Rum.

5. Stir gently and enjoy.

Note: For a frozen version, blend the coconut mixture with ice and Pandan Rum until slushy.

Embracing pandan in your culinary adventures can add a delightful twist to both traditional and modern recipes. Its unique flavor profile offers versatility, making it a valuable addition to your kitchen repertoire.