Here’s an easy method to obtain fresh pandan juice from fresh pandan leaves. Just chop, blitz in a blender with water, and strain. Ready to use in just a few minutes!
This amount will be sufficient to make 3-4 cakes, if using the recipe for Pandan Chiffon Cake on this blog site.
10 screwpine or pandan leaves (preferably use younger leaves)
6 tbsp water
Wash pandan leaves thoroughly till free of all grime and grit.
Gather the leaves together into a tight bunch, and slice thinly into roughly 5-mm sections. Place sliced sections into a food processor or blender, and add the water.
Blitz the leaves to a pulp, as fine as possible that can be achieved on your machine (do not be tempted to add more water).
Then strain the pulp through a fine metal sieve, using the back of a spoon to press out all the juices.
If not using immediately, store in an air-tight jar. It will likely keep well for up to 5 days if kept chilled in the refrigerator, though the strength of its aroma will lessen with time .