Pandan leave has multiple usage in the Malay cuisine.
It can be used to cook rice and sweet porridge like Bubur Pulut Hitam and Bubur Kacang Hijau.
Besides that, it also can act as natural food colouring, a brush and natural fragrance to cooking.
Cooking rice with pandan
Nasi lemak is one of the great example of cooking rice with pandan.
The pandan leaves give a good aroma to the rice while maintaining the white colour of rice.
One of the question is when to put pandan leaves when cook rice?
At beginning of cooking, put pandan leaves all at once in the pot with rice.
The longer the pandan leaves in the rice while cooking, the more fragrance comes from it.
Not only nasi lemak but other types of rice produce better aroma with pandan leaves such as Nasi Minyak and Nasi Briyani
Natural colouring in food
Sometimes other than putting the pandan leaves in the nasi lemak, I put pandan juice in it.
The pandan juice produce a beautiful green colour of the cooked rice with a good taste and fragrance smell.
This fragrance aroma may raise our appetite to eat.
Malay kuih also use pandan juice for natural food colouring such as Kuih Seri Muka and Puteri Ayu.
The kuih is tasty and has a nice fragrance.
How to make pandan juice
- 3 pandan leaves
- 125 ml mineral water
Cut the pandan leaves using scissors into pieces.
Add in water and blend it using a food processor until it becomes fine.
Strain the mixture to remove the fine leaves.
Remove the pandan waste and take only the juice.
Pandan juice is ready.
How to make pandan brush
Take two pandan leaves and place it on top of one another.
Then, using scissors, cut the pointed end of the leaves giving you only a straight shaped leaves.
These straight shaped leaves is then cut into three with each length approximately 10 cm.
Use twist band to tie at the end of leaves and cut a bit at the other end to make it look like a brush.