Pandan aka screwpine leaves is widely used in cooking and baking in Asian countries. I have many recipes using Pandan leaves in cooking and baking cakes, bread, kuih, steamed bun and other desserts. To extract the Pandan juice, it's important to have a good blender or unless you have the patience you can use a mortar and pestle to slowly pound the leaves and extract the juice, that's how my parents used to do. :D
Watch this video tutorial to see how to easily make fresh Pandan juice/ extract at home 👇 If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood to receive more recipe updates. Don't forget to favourite my pages if you wish to see my post on your news feed.
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