Slice off the end of the pandan stem. Separate the leaves and wash thoroughly under running water, until free of dirt and soil.

Cut cleaned pandan leaves into 2-cm (1-inch) sections with a kitchen knife or a pair of scissors.

Place into a blender or food processor and add water.

Process into a fine pulp.

Scoop out the pulp into a metal sieve, placed over a bowl to catch the juices.

Press against the pulp, with the back of a metal spoon to strain the juices.

Set aside the amount needed for your recipe. Store the rest in an air-tight jar and keep chilled for up to 5 days.