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How to Make Pandan Fused by Fiona Uyema

How to Make Pandan Extract

Pandan is a leaf that's often called the vanilla of Southeast Asia. It has a beautiful smell and adds flavour and colour to dishes. 
Cuisine: Asian
Keyword: extract, Ingredient, Pandan, pandan leaves
Author: Fiona Uyema


  • Blender or a pestle and mortar
  • Sieve
  • Large bowl
  • Small container or jar with a lid


  • Fresh pandan leaves
  • Water


  • Wash the pandan leaves and cut off any parts that don't look fresh.
  • Chop the pandan leaves as finely as you can because the leaf is very tough and the blender will struggle with large pieces.
  • Place the chopped pandan in a blender.
  • Pour some water into the blender to help blend the leaves together to form a paste (the water content should not go above the level of the chopped leaves.).
  • Blend until the chopped leaves are like a stringy green paste.
  • Place a sieve over a large bowl and strain the pandan leaves through the sieve by pressing on the leaves or squeezing them.
  • You'll see the dark green pandan extract sitting in the bowl below the sieve. Pour this into clean jam jars or any type of small container you can seal.
  • Store in the fridge and stir before using as the most concentrated liquid will sink to the bottom.


Where to buy? 
Fresh pandan leaves are available in the Asian market in Dublin however depending on where you live it may be difficult to find them so you could use bottled pandan extract instead.
These are just some of the health benefits associated with the pandan leaf:
  • contains anti-inflammatory and anti-cancerous properties
  • soothes and heals various skin related problems
  • chewing the leaf helps bad breath and improves the health of your gums
  • helps with headaches, arthritis and stomach spasms
  • heals various wounds
  • helps women after giving birth with cramps and weakness 
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