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Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

  • About
Pandan is the flavour of my childhood. At teatime, we would sometimes get a pandan chiffon cake to share – a light and cloud-like treat, and a beautiful hue of pastel green. Pandan is to South-East Asia what vanilla is to the west. It flavours our puddings, adds mellow coconut-like notes to our rice. Its elusive fragrance is like a blend of coconut, vanilla and liquorice. Pandan is commonly sold as leaves or extract. I like to use the leaves, for a more natural flavour and colour; the extract will also dye your food a vibrant green, which may not be ideal in all dishes! Look for pandan leaves or extract in Thai or other South-East Asian supermarkets. Leaves are also sold frozen, as they last a lot longer while keeping their amazing floral qualities. If you cannot find pandan anywhere, vanilla can be substituted to approximate it in sweet dishes, while bay leaves can be used in savoury.

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