Pandan (Pandanus amaryllifolius) is the most widely used flavouring leaf in Indonesian cuisine — used in both savoury and sweet preparations for its distinctive sweet, floral, almost vanilla-like aroma. The leaf is either tied in a knot and simmered in liquids (rice, curries, coconut milk desserts) or blended with water, strained, and used as a natural green colourant and flavouring (in kue, klepon, cendol, lapis).
INDONESIAN CUISINE — DEEP EXTRACTION BATCH 6