Pandan

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.

The process from fresh leaves to powder – Freeze Dried

This is the process of FREEZE DRYING (not dehydrated nor sun dried etc and than pounded like crazy) “The biggest challenge of conventional freeze drying functional super foods and nutraceuticals is the high cost of machinery, operational costs, huge energy usage and small quantities produced. These factors combine to make conventional freeze drying slow and expensive.

The machine is complicated and took years to develop, but the concepts are simple and easy to understand. In conventional freeze drying the product is laid out on trays and the trays are placed on racks inside the product chamber. The exposed surface area (the drying surface) is limited, and only a small quantity of raw material can be processed.

In our process the product is not sitting motionless on trays, but is flying around inside the product chamber in a vortex. This dramatically increases the exposed surface area which, in turn, increases the rate of heat exchange allowing larger quantities to be dried faster”- in this machine up to 36 hours – only fresh produce goes in and dried powder comes out.

Simple ways to use Pandan Powder in your everyday cooking

Pandan

Q & A

Our Pandan is product of Malaysia. In Asia, pandan leaves are grown organically & wild in Malaysia. We do not use fertilizer or insect repellent on these plants.

It depends on how much you love your pandan aroma. Example: for a 7 inch chiffon cake – 1 tablespoon powder

It depends on how much you love your pandan aroma. Example: for a 7 inch chiffon cake – 1 tablespoon powder

Basically depending on the concentration of the pandan aroma you desire.

For a more fragrant and green kaya, use 1 tsp powder for 4 eggs recipe. If you want more green and fragrant, add more pandan powder.

Please note that the powder is very concentrated – 100kg Pandan Leaves = 10kg Pandan Powder

Soak the powder overnight

Why Pandan Powder & How to use?

Introducing Pandan Powder

We are not retailing the pandan extract at this moment

How to use the Pandan Powder

We are not retailing the pandan extract at this moment

How to store the Pandan Powder

We are not retailing the pandan extract at this moment