Pandan Leaf in Baking

Pandan (Pandanus amaryllifolius) is sometimes called the "vanilla of Southeast Asia." The long blade-like leaves give cakes, custards and rice puddings a distinctive flavour that is grassy, woody, floral and faintly nutty — and also a vivid natural green colour. Home cooks can either steep crushed leaves in coconut milk or cream for an infusion, or blitz fresh leaves with water and strain to make a concentrated extract for sponges and custards. A little goes a long way: too much pandan tips into bitter and grassy, while just enough gives a soft perfume that pairs beautifully with coconut, mango and palm sugar.