Pandan Syrup Recipe

I absolutely love this recipe because the pandan syrup is like a trip back to my childhood, infusing desserts with a nostalgic, aromatic flavor that’s hard to resist. Plus, the vibrant green hue is just so Instagrammable and adds a fun pop of color to any dish!

The syrup made from pandan leaves is beautiful and easy to make, needing only a few simple ingredients: 1 cup of water, 1 cup of granulated sugar, and 6 freshly washed pandan leaves. The syrup has a vibrant aroma and flavor that adores any dish.

The hue of the syrup can be bright green, thanks to a drop or two of food coloring, but frankly, the uncolored syrup is just as beautiful.

Ingredients

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Ingredient Quantities

• 1 cup water
• 1 cup granulated sugar
• 6 pandan leaves, washed and tied into a knot
• 1 drop green food coloring (optional)

Instructions

1. In a lux small saucepan, fulfill the following orders: combine 1 cup of water with 1 cup of granulated sugar. Proceed at your leisure; this will take a few minutes.

2. Add the pandan leaves that are tied to the saucepan.

3. Put the saucepan on a medium heat.

4. Every once in a while, give it a stir until the sugar has vanished.

5. Allow the mixture to reach a gentle simmer.

6. Lower the heat and maintain a steady simmer for about 10 minutes, letting the pandan flavor work its way into the liquid.

7. Take the saucepan off the heat and throw away the pandan leaves.

8. To achieve a brilliant color, add 1 drop of green food coloring to the syrup and stir well.

9. Permit the pandan syrup to reach room temperature before using.

10. Store the syrup in a clean bottle or jar.

Equipment Needed

1. Small saucepan
2. Measuring cup
3. Stirring spoon or spatula
4. Container for storing syrup (bottle or jar)

FAQ

• Can I use pandan extract instead of fresh leaves?Certainly, you can use pandan extract instead of fresh leaves in this recipe. If you don’t have the leaves on hand, make do with about 1 teaspoon of pandan extract.
• Do I need to add green food coloring?Adding food dye is up to you. The green tint you see is from the pandan leaves, but a bit more color might help. You could also just leave it as is, which is what we did.
• How do I tie the pandan leaves into a knot?Fold the fresh pandan leaf in half and tie it into a simple overhand knot. This helps release more flavor during cooking.
• How long can I store pandan syrup?For optimal freshness and flavor, store syrup in an airtight container in the fridge. It will keep for 2 weeks.
• Can I use this syrup in desserts?Pandan syrup is incredibly versatile, and it can be used in a range of different sweet dishes and drinks. Some of my favorite ways to use this syrup include:
  – Drizzling it over ice cream and other frozen desserts
  – Mixing it into cocktails and other refreshing beverages
  – Incorporating it into cakes, jellies, and other confections
  – Making a punch with coconut milk and other ingredients to serve at kids’ parties (or to sip quietly at home as an adult)
  – Using it to sweeten a variety of other desserts.
• What texture should the pandan syrup have?The syrup must be smooth; it must also be slightly thick, resembling simple syrup.
• Is this recipe vegan?Indeed, the recipe is completely vegan because it incorporates only ingredients from plant sources.

Substitutions and Variations

1 cup water–substitute with 1 cup coconut water for a hint of coconut flavor.
1 cup granulated sugar – swap it out for 1 cup coconut sugar or 1 cup honey and get a totally different sweetness profile. Rheem says honey will make these cupcakes a bit denser, since honey has more fructose and glucose than sugar, but it will also amp up the flavor. Coconut sugar is a different beast altogether.
If you can’t get fresh pandan leaves, use 1 to 2 drops of pandan extract instead. 6 pandan leaves:
One drop of green food coloring (optional) — substitute with a small pinch of matcha powder for natural coloring.

Pro Tips

1. For an intensified pandan flavor, lightly bruise the pandan leaves with a rolling pin or the back of a knife before tying them into a knot and adding them to the saucepan.

2. To ensure the sugar dissolves evenly and prevents crystallization, use a damp pastry brush to wipe down any sugar crystals that form on the sides of the saucepan as you stir.

3. If you prefer a clearer syrup, strain the mixture through a fine-mesh sieve or cheesecloth after removing the pandan leaves to catch any small leaf particles.

4. To enhance the aroma, consider adding a few drops of pandan essence with the green food coloring, but be careful not to overpower the natural taste.

5. For a longer shelf life, store the finished pandan syrup in a sterilized, airtight bottle and keep it refrigerated. It should last for several weeks.