Known to us Malaysian Folks as the daun Pandan or Screwpine leaves to other. Pandan leaf is to South-East Asia what the vanilla bean is to the West. The pandan plant grows from the ground in clusters of long sword like green leaves. It is used to flavour both sweet and savoury dishes. The juice is added to traditional cakes to impart both fragrance and colour. They can be ground to extract the deep green coloured juice to be used in various recipes to various kuih-muih and sweet dessert soups like Bubur Cha-cha, Pulut Hitam and many others.
No comments:
Post a Comment