Pandan leaves, often known as the "vanilla of Southeast Asia," play a vital role in the culinary traditions of multiple Asian ...

Combine the rice, 3 cups of water, pandan leaves and salt in a large saucepan and bring to the simmer over a low heat. Simmer for 30 minutes or until the water has been absorbed and the rice is ...

Wash the rice, place in a bowl with water to cover and soak overnight. Drain off water and put rice in a heatproof bowl. Stir in the coconut cream and salt, sugar and pandan essence or strip of pandan ...

Put the rice in a large pot and add 2 cups of the coconut milk, 2 cups of the water, the sugar, and 1 teaspoon of the salt. Place the pandan leaves on top of the rice. Cover the pot and bring to a ...

Learn about pandan and how to cook with this Southeast Asian ingredient in savory curries and sweet desserts, as well as the different forms of pandan available in stories and online.

Pandan is the common name for Pandanus amaryllifolius, a perennial shrub belonging to the Pandanus genus of the screw pine (Pandanaceae) family. Out of 700 species under this genus, pandanus ...

The Pandan Project from the teams at Zaab Zaab, Kihnfolk Coffee and Lady Wong spotlights the beguiling green herb. ... a Mango Sticky Rice Latte and the shop's popular Vietnamese Egg Coffee.

This is a taro pudding made with steamed taro cubes, sticky rice, pandan extract, and sugar. It can be served hot or chilled and topped with coconut sauce. Ranked 23rd, che lam is a snack made from ...