Pandan, widely used across Southeast Asia, has a unique aroma reminiscent of vanilla, combined with notes of rose and coconut, making it a versatile ingredient.
In Indonesian and other Southeast Asian cuisines, pandan enhances both sweet and savory dishes. It brings a fresh grassiness to preparations like coconut rice and curries.
I often substitute pandan paste for vanilla extract in baking. The vibrant green color and fresh flavor elevate desserts like pandan blondies, a favorite at my pop-ups.
Pandan's growing popularity on social media has resulted in a surge of vibrant food posts, where it’s showcased both as a fresh ingredient and as an extract.
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