At first, I ignored the Pandan leaves grown in my backyard not until my mother-in-law visited in our home and noticed the plants and told me the uses and what health benefits it contains. She told me about her secret sweet recipe for this delightful plants.
WHAT IS PANDAN?
Pandan is a herbaceous tropical plant that grows mostly in Southeast Asia, known as the "fragrant plant" because of its unique, sweet aroma.
Most Asian used the pandan leaves for flavoring desserts and for a refreshing drink. It has a naturally sweet taste and soft aroma that people love blending with some fruits for desserts.
Everyone now is using the Pandan extract for desserts and cakes like vanilla flavoring in the West. I like it to add in the chiffon cake flavoring, it smells good and yummy. It is good also for ice candy and ice cream flavoring.
HOW TO USE?
They are used in both sweets and savory dishes. Mostly boiled, steamed, saute and frying. Some of the bakeshop and coffee shop offers it as their main dessert that truly loves by the customers.
Pandan leaves also are good insect repellant to keep away pest and ants at home.
Here are the all-time favorite Pandan sweet recipes to consider:
BUKO PANDAN ICE CREAM RECIPE
2 cups heavy whipping cream
1 big can sweeten condensed milk
1 cup shredded young coconut (buko)
1 tablespoon green pandan flavoring
- In a large bowl, put all together the sweetened condensed milk, shredded young coconut, and pandan flavoring. Set aside.
- In a bowl mixer, whip heavy cream until stiff peaks form. Fold sweetened condensed milk mixtures into whipped cream.
- Pour into 2 medium containers, cover and freeze for at least 5 hours it until the mixtures are fully set and then served.
Another Pandan sweet recipe you shouldn't miss are the cakes and pastries. Don't feel bad if you are a first timer baker if it comes out not good as you want it to be, remember there's always a second time around until you make it perfect
PANDAN CHIFFON CAKE RECIPE
1 cup granulated sugar
1/2 cup vegetable oil
1 cup coconut milk
2 teaspoon pandan extract
2 cups cake flour
2 teaspoon baking powder
1/4 teaspoon salt
3 large egg white
6 large eggs separated
1/2 teaspoon cream of tartar
6 pandan leaves, washed and chopped
- Preheat oven to 350F. Line bottom of 10 inch parchment paper.
- Put chopped pandan leaves in food processor and add 2 teaspoon water. Blend until leaves pulverized, for about 1 minute.
- Strain mixture through cheesecloth, squeeze tightly to extract juice.
- In a large bowl, whisk 6 egg yolks with 1/2 cup sugar, whisk in vegetable oil, coconut milk, and pandan extract until combined.
- Place the cake flour, baking powder, and salt into a separate bowl. Whisk flour into pandan mixture until smooth.
- Beat 9 eggs white on a mixer in a medium-low speed until smooth. Add cream of tartar and continue to beat until meringue reaches stiff but not dry.
- Carefully fold the remaining meringue into 2 stages and avoid to not deflate the meringue.
- Place batter into ungreased 10-inch tube pan and bake until cake is golden and served.
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