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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.
photo:
gourmetsleluth.com pandan leaves, randanus
amaryllifolius roxb.
Uses
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.
Storage
Freeze the leaves in flat layers
Non-Culinary Uses
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).
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.
Sources
University of Hawaii,
Botany Department
Hot Sour Salty Sweet - Jeffrey Alford and Naomi Duguid
Recipes
Browse pandan
recipes
- desserts, dishes with
pandan as a wrapper.
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Pandanus tectorius
Hawaiian Pandanas Photo by : Gerald D. Carr
Pandan Essence
This Thai flavoring
is made from the leaves of the Pandan plant is
used cakes and other desserts. If you live in a region where you have access
to the pandan leaves then you can make your own extract by steeping leaves
in hot water. If not, then this little bottle will do the trick. The essence
is used in South East Asian cooking, primarily for desserts. A tropical
nutty aroma with a hint of cocount. Product of Thailand. 2 oz.
(click on image to view and buy).
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