50g each pack
100kg Pandan Leaves = 10kg Pandan Powder
Natural Green Colouring
Nyonya Desserts made easy with Pandan Powder!
Make Pandan juice in an instance with the new Pandan Leaf Powder!
What is 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.
How do you use Pandan?
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.
What’s the benefit of using the Pandan Leaf Powder?
Make cooking much easier
Pandan leaves are abundant in South East Asia due to its climate; however, In Australia, it is hard to find fresh Pandan leaves, as the plant does not fare well in cool climates. Thus we rely on frozen Pandan leaves in the Asian grocers.
Even if you have successfully planted the Pandan plants in a green house, it will not be enough for the quantity of leaves you need to make your desserts.
You have access to pandan all year round!
Pandan leaves are abundant in South East Asia due to its climate, however In Australia, it is hard to find fresh pandan leaves are hard to come by, as the plant does not fare well in cool climate, thus we rely on frozen pandan leaves in the Asian grocers.
Even if you have successfully planted the pandan plants with the help of green house, it will not be enough for the quantity of leaves you need to make your desserts.
With the introduction of the Pandan Leaf Powder, all you need is a few teaspoons of the power, that’s all you need to make your nyonya desserts.
What’s more, you will be consuming all the pandan leaves (health benefits) rather than just the juice AND there will not be any residual to be seen from the cake.
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.
How to use the powder:
You may be interested in the soluble pandam powder:
Hi Lay Ean
I love this Pandan powder. This Pandan Powder is so handy and concentrated. It is equally good as my Pandan extracts. I don’t have to waste time blend the leaves and extract out the juice. Used it for my cakes and kueh. It tasted so fragrant.
Kueh Sri Puteri Ayu
(Feedback by Lay Ean: Colour is beautiful, fuelled with amazing aromatic pandan fragrance (no kidding – I could smell the kuih the moment I walked into the house) and so easy to use).
Pandan Bread and Pandan “huat kuih” by Lisa S
Sri Muka by Lisa S
Sri Muka by Susan S