pandan leaves: photo by gourmetsleuth.com
Pandanas (Pandan) Leaves
In Thai cooking the leaves are also called pandan. The plant is Pandanus amaryllifolius Roxb, called hala in Hawaii and commonly referred to as the screw-pine. The Thai word for pandan is bai toey hom.
The aromatic leaves are used in Thailand, Vietnam, Malaysia, and Indonesia to dye sweet foods green as well as to flavor rice. The leaves are used to wrap rice just as you would a banana leaf then the packet is steamed or grilled.
The leaves impart a perfume flavor to the foods they contact.
You can store fresh leaves in a plastic bag in the vegetable section of your refrigerator for up to four days. For longer storage, place leaves in flat layers on baking sheets and freeze. Place frozen leaves in freezer storage bags and store up to 6 months.
A family member, Pandanus tectorius is commonly found in Hawaii where the leaves are used for making mats, hats and other garments. The sections of the fruits are sometimes made into leis (although it is bad luck to wear it for important occasions).
Related Videos Where To Find
Available in Southeast Asian grocery stores fresh or frozen. Plants will grow in the more temperate parts of California as well as in Florida