OTHERS - Concentrated Pandan Juice

By Aemelia

Ingredients

• Pandan Leave
• Water

Details

Adapted from wendyinkk.blogspot.com

Preparation

Step 1

I used 1 cup of snipped pandan leaves, abt 25gms.
Then u put them into a blender with 1 cup of water, and whizz away. Put the cap on.

Pour blitzed pandan over a fine strainer, and SQUEEEEEEEZZZZZZEEE!!

Repeat the blending process and squeeze again!

Do this until u can no longer obtain a beautiful green colour.

1st round :
Good for cakes and anything that needs really concentrated juice. If making chiffon cakes.. this is it!

2nd round:
Good for seri muka, jelly or pau/mantou, where the pandan extract is mixed with other liquids for use. Ondeh-ondeh/buah melaka will be ok using this one too.

3rd round:
Good for cendol, kuih talam where a lot of water can be used.

To make it really concentrated, like for my pandan butter cake, leave the juices(all if u want) in the fridge for a few days. They won't go bad. And the chlorophyll will sink to the bottom.

Pour away the upper layer of water, leaving behind moss like powder... U have it, concentrated pandan extract.

Well the glass of pandan juice in this pic was left in the fridge for almost 5 days... it took so long this time. usually by 3 days it'll sink. So better do this in advance so that u'll have really green pandan.
The upper layer need not be thrown away, as there is fragrance there, just mix it with other rounds of extracts to make stuff that require more dilute pandan juice.

Keeps well in the fridge for up to 2 weeks. Discard when it smells like rotten leaves.

Do not freeze it. I've tried it, the fragrance is lost and the chlorophyll gets separated from the water.