Pandanus leaves are one of the most versatile ingredients in Asia, being used as an air freshener or to add fragrance and color to numerous Asian desserts. In some Asian households they are even used to repel cockroaches! Here, they are used to make a brush for oiling a frying pan in the recipe for Coconut Pancakes on page 41.
Align two pandanus leaves together, one on top of the other.
Fold the leaves over each other, about 12 cm (5 in) long.
Tie one end tightly with a rubber band or length of string to make a handle.
Using scissors, cut open the looped end of the leaves.
Use the scissors to snip the loose ends to make a brush.
Use the pandanus brush for greasing pans or cake molds.
Palm Sugar Syrup is used as a sweetener in numerous Asian desserts. This recipe is for Pandanus Jellies in Coconut Milk (see page 94).
⅔ cup (150 ml) water
1¼ cups (250 g) coarsely chopped palm sugar
Makes ¾ cup (190 ml)
Preparation time: 5 mins
Cooking time: 10 mins
1 To make the Palm Sugar Syrup, place the water and chopped palm sugar into a saucepan. Bring to the boil and simmer over medium heat until the sugar dissolves and the mixture becomes syrupy. Set aside to cool then strain into a jug or bowl.
This savory filling is used in the recipe for Coconut Pancakes on page 41.
⅔ cup (135 g) coarsely chopped palm sugar
¼ cup (75 ml) water
1 pandanus leaf, knotted
1 cup (100 g) freshly grated coconut meat
Makes 1 cup
Preparation time: 20 mins
Cooking time: 10 mins
1 Place palm sugar and water in a pan and cook until sugar dissolves. Simmer for 10 minutes until liquid starts to thicken and become syrupy.
2 Add the pandanus leaf and grated coconut and continue cooking over low heat for 10-15 minutes until the coconut filling is thick and glossy. Most of the liquid should have evaporated. Cool and use as desired. Keeps well if stored in a covered container in the fridge.
This pandanus extract adds a unique fragrance to Coconut Pancakes on page 41. Choose mature, dark green pandanus leaves for maximum flavor and color.
6-8 large pandanus leaves
⅔ cup (150 ml) water
Makes ½ cup
Preparation time: 20 mins
Cooking time: 10 mins
1 Rinse pandanus leaves and, using kitchen scissors or a sharp knife, cut leaves into ¾-in (2-cm) lengths.
2 Place leaves and water in the jug of an electric blender or chopper and process until pulverized. Pour through a fine strainer and discard solids. Measure out the required amount of juice as specified in the recipe.