Pandan is also known as skrewpine or “fragrant leaves” in Asia. It can be seen growing abundantly, especially in South East Asia, and you can see the pandan plant at my Aunty’s home in Penang. This plant gives a whole year of unending supply of pandan goodness. Pandan is used very extensively in our everyday cooking, as an aromatic flavour enhancer or green colouring agent.
We use the natural colouring to make Nyonya dishes such as Seri Muka, Kuih Talam, Kaya (coconut jam), Pandan chiffon cake, jelly, green bean soup, black glutinous rice, gandum, chendol, Kuih Tayap, Kuih Kosui, Onde Onde, Abuk Abuk etc. We even place the leaves in our rice for added fragrance.
In Australia, it is not easy to come by the Pandan leaves, therefore, we have created the PURE pandan powder.