I'm just trying this out on a whim. I have no idea how long can the extract and paste be kept for. Guess the only way to find out is to wait. As for the pandan paste, you will not get that bright green color as compared to store-bought ones. But it does have that pandan aromatic.
Pandan Paste...
I am pretty surprised at how the extract has turned out. It has been 4 days since I bottled it and it is smelling amazing! Let's wait a bit longer and I will keep you lovely people posted.
Ingredients:
(Make 1 cup each)
Pandan Leaves, 2 Huge Branches
Gula Melaka aka Coconut Palm Sugar, 20g
Coconut Rum, 2 TBSP + More
Equipment:
Blender
Sauce Pot
Sterilized Jars x 2 (About 1 Cup Each)
Directions:
Wash pandan leaves thoroughly.
Discard any bad ones.
Coarsely chop the pandan leaves and transfer to a blender.
*Reserve 20g of the chopped pandan leaves.*
Add just enuff water to get the blender blitzing. I used 2 cups of water.
Blitz until smooth.
Pass the mixture thru' a sieve over a sauce pot.
Add another cup of water to "clean" the blender.
Blitz and pass it thru' a sieve as well.
Squeeze out as much juice as humanly can with the back of a spoon.
*You can discard the residue. I freezing mine for future experiments.*
Add the gula melaka and rum into the pandan juice.
Stir to combine well and until the gula melaka has dissolved.
Turn the heat up to medium and bring it up to a simmer.
Reduce the heat to low and continue cooking for about 15 to 20 mins or until the mixture has reduced by half.
Remove from heat and transfer to a sterilized jar.
Keep it chill in the fridge.
As for the extract, add the reserved 20g of pandan leaves into another sterilized jar.
Pack the leaves down tightly.
Fill the jar with coconut rum.
Keep it in a cool and dark place.
Pandan extract...
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