Daun pandan / Pandan leaves

Who

Pandanus Amaryllifolius

Also know as:

Daun pandan / Pandan leaves / Screwpine leaves /

What:

A widely use here in cooking as flavoring, which my granma said thrive in wetland. The plant is rare in wild, but widely cultivated. An upright, fan shaped spray of long narrow blade like leaves with a woody aerial roots.  The taste is said to be sweet, almond-ny, vanilla like flavor. Propagate by cutting.

Where:

• Growing wild in tropical countries such Malaysia (me), Thailand, Indonesia, India and Bangladesh.
• Growing outside my home, going to plant them in our farm soon.

Why:

• Aromatic smell, caused by compound 2-acetyl-1-pyrroline, makes it ideal for cooking and baking.
• A cool plant widely use in traditional medicine.
• The oil in the leaves is described as stimulant and antispasmodic, and effective against headaches, epilepsy, sore throats and diabetics.

How:

Health

Tips

• Rheumatic - Take 3 leaves, washed and cut into smaller pieces, cooked with 1/2 cup coconut oil. Cooled it down, then massage into skin.
• High blood pressure - Take a few leaves, washed and boiled with 3 cups of water, once reduce to 2 cups of water, or 1/3 of pot, remove the leaves and drink twice a day.
• Reduce impotence - Take 3 leaves, washed and cut, boiled with 4 cups of water, until reduce to half. Drink twice a day.
• Healthy shiny black hair without dandruff - Take 7 leaves, washed, cut and boil in 4 cups of water until the water turns green, washed hair with it. For shiny hair, add juice of 3 mature nony fruits.
• For simple air freshener and reduce cockroach, take a few leaves and just put where you want. Change every 5 days,
• Insomnia/agitated - Take 2 leaves, washed and cut. Pour in warm water. Once cooled, drink in twice a day (I should try this!)

Recipes

Kuih tako ( vid) (How to make the pandan box) - This is my favorite kuih/snacks

Chicken wrap in Panda leaves

Seri muka - Another kuih I love! 

Pandan Cake - Okayyy I hate to do it again, but I guess I love the smell of pandan... not only the kuih..

Busy mom recipe(less than 30 minutes)

A recipe from my granma.

Onde Onde

10 fresh pandan leaves

1 grated mature coconut 

2 cups tepung pulut or glutionous rice

1/2 cups of small chunks of palm sugar

Salt to taste

Puree pandan leaves and 1 cup of water. Drain with fine mesh, discard the solid and take the juice. 

Mixed in the flour, knead until smooth. Divide as small balls. Pressed in a chunk of palm sugar, and wrapped it up. 

Put in container with a little butter and flour spread on it so it doesn't stick. Boil a pot of water, and using slotted spoon and working in batches, cook the ball in the boiled water. You'll know they are cooked when they float. Drain them. Mixed the salt in coconut, then toss the balls in. 

P.s. I love smaller chunks of palm sugar than 1 big chunk, as the sugar melts, each time you bite into it, it oozes down your chin with the super sweet smelling kitchen. Heaven.