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Pandan

Pandan is also known as skrewpine in Asia. It is often used in South East Asian cooking, as aromatic flavour enhancer or 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 extract and pandan powder.

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