About this crop
A fragrant tropical leaf called the vanilla of Southeast Asia, lending a sweet, grassy, floral aroma to rice, desserts, and drinks. Import-Only Note (NYC and RI context): pandan is frost-impossible and not commercially viable outdoors in the Northeast; greenhouse or indoor container only, otherwise sourced wholesale or frozen.
Health information for this food is under review. Reviewed claims will include their sources and limits.
Traditional uses
The leaf is valued as much for aroma as flavor and is often tied in a knot and simmered, then removed.
How to prepare
Knotted and cooked with rice, blended into kaya jam and pandan cake, or steeped into drinks; the leaf perfumes the dish and is discarded before serving.
Recipe ideas
Share how you use PandanPandan coconut rice; pandan chiffon cake; kaya jam.