Pandan Tea (10-minutes)
Pandan Tea is a traditional South East Asian herbal tea with no caffeine. Made from pandan leaves, water, and sugar, you can find it in Thailand, Singapore, Malaysia etc. I also show you how to make popular variations such as Pandan Tea with Lemongrass.
Servings: 4 people
Equipment
- 1 Pot
- 1 Scissors to cut the leaves. If not just tie them in a knot, after bruising with your fingers.
Ingredients
- 5-10 pandan leaves Feel free to add more if you want. Don't use less or there'll be no fragrance. You'll smell it but not taste it! Cut off the root, wash, bruise with hands, then cut into 2-inch pieces.
- 4 Cups water
- 3 Tablespoons Light Brown Sugar Substitute: Palm Sugar, Honey, Lemongrass Syrup, Pandan Syrup etc
Instructions
- Add the 1 litre of water and 5-10 cut up leaves to a pot and bring to a simmer.Note: DO NOT use boil continously over high heat as we don't want to destroy the light pandan scent.
- After simmering for minimum 5-10 minutes, the tea will have turned light green.(Simmer for 10 minutes if you have 5 leaves, 5 minutes if you have 10.)
- Add in the palm sugar or brown sugar when still hot. (If not, it'll be difficult to dissolve.) Add as much sweetener as you need but I recommend half a block of palm sugar or 3 Tablespoons of light brown sugar.Note: if using honey, wait for the tea to cool before adding.
- Scoop out the tea and portion into cups, leaving the leaves in the pot. (They're big enough that you don't have to sieve them out.)
Notes
Variations: You can add other ingredients such as ginger (1-2 slices per litre of water) and lemongrass (2-3 stalks per litre of water.) In Singapore, it is common to boil pandan leaves with barley grains to make pandan barley tea.
Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.