Daun Pandan

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Published 1994

About

Pandanus leaf; the young leaf of Pandanus odorus or screwpine, used to add flavour and a green colour to some cakes and sweets. Available in the West in most Oriental shops.

For flavouring, put a section of leaf about 10 cm/4 inches long into the pan during cooking; remove before serving. For colouring, cut a section of leaf into smallish pieces and blend with about half a cupful of warm water, then strain; mix the liquid with the ingredients to be coloured. For stronger colour, use more leaf.

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