Known as the “vanilla of Asia,” pandan is an aromatic plant prized for its sweet, floral fragrance and versatility.
Pandan is a tropical plant with long, narrow, blade-like leaves that grow abundantly in Southeast and South Asia. Pandan leaves have a sweet and mild vanilla-like flavor, with a subtle undertone of rose and almond. Its taste has a tropical feel to it, with hints of white rice, coconut and a grassy, floral aroma. While pandan has a growing interest in the West, pandan is used widely in South and Southeast Asian cuisines much the same way that western chefs use vanilla—with a much lower price tag than vanilla bean.
Pandan fruit and leaves have a broad range of culinary uses. Pandan is usually used in recipes, much the same way that bay leaves are used. The stalks can be tied up or cut into pieces, then tossed into the dish to add extra taste.
Over 600 species of pandan exist, though not all leaves are edible depending on the subtype.
The pandan leaf should not be eaten raw, as it is fibrous and has no taste. Instead, it should be pounded, boiled, bruised, juiced, used to wrap and flavor meats, or even raked with a fork to release the aroma. Its leaf powder and extract are great ways to add natural coloring and nutrients to both sweet and savory dishes. Pandan leaves are commonly pulverized to produce an emerald-green extract, adding visual appeal to a dish. The more mature the leaf, the darker the hue and deeper the flavor.
Certain varieties also bear fruits that look like red-orange pinecones and can be eaten raw or boiled and ground into an edible, highly nutritious paste.
Pandan pairs well with other tropical flavors, especially coconut, lemongrass and tumeric. Desserts are probably the best use for pandan, which adds a sweet, tropical taste, as well as an inviting shade of green to the food. Pandan makes delicious candies, jams, rice cakes, cake frosting and chewy jellies. It is also used to flavor custard pudding, ice cream, shaved ice, Crème brûlée or pancakes.
Pandan is not as widely used in savory food. The leaves are commonly used as a wrap, like banana leaves, with fish, chicken, meat, vegetables or sticky rice to infuse a unique taste. This technique is suitable for deep-frying, steaming or grilling. Basmati, coconut and jasmine rice also benefit from the addition of the leaves. Its leaf powder and extract are great ways to add natural coloring and nutrients to dishes such as soups, stews, curries and casseroles.
Fresh pandan leaves will have the best flavor and the most intensity, though dried, frozen or a pandan concentrate is often more readily available. If fresh leaves are not an option, use 2-3 times the amount that would be used if fresh. The dried leaves can be ground into a powder and added to food, or they can be rehydrated before use. A concentrate should be used sparingly, as the flavor is intensely bitter and can overwhelm any food if too much is used.
Overall, pandan is an incredibly versatile ingredient that can provide a delicious depth of flavor to a variety of dishes.