I have some leftover pandan leaves on hand and thought I shared with you lovely people what I usually do with them. After washing them thoroughly, I would air-dry them before baking them in the oven. Followed by blitzing them into powder. They can be kept for a long time in a sterilized jar, preferably in the freezer.
I thought I make some tea outta them and at the same time, showing off my new drip pot. Lol! If you have been following me, you would know that I posted a pandan tea recipe a few months back. I honestly think that this version is better. You have to be the judge of that. Cheers!
PS: This is not a miracle tea. Please consult a doctor.
Ingredients:
(Serve 2)
Pandan Leaves, A Large Handful
Water, 500g
Desiccated Coconut, 1 TBSP
Gula Melaka Syrup Homemade / Maple Syrup / Pure Honey, 2 TBSP Adjust To Preference (Optional)
Equipment:
Oven
Spice Grinder
Sauce Pot
Cloth Drip Pot / V60
Directions:
Wash the pandan leaves thoroughly.
Lay the pandan leaves on a baking tray.
Air dry for 1 day.
Preheat oven to 65 degrees celsius or 150 fahrenheit.
Wack into the oven and bake for 25 to 30 mins or until the leaves are dry and crispy.
Transfer into a spice grinder and blitz until powder forms.
Store in a sterilized jar.
I like to keep them in the freezer for a prolonged period of time.
Bring water to a boil in a sauce pot.
I am using my drip pot to make the tea. You can also use V60.
Add 1 TBSP of dried pandan leaves and desiccated coconut to the pot.
Pour in the boiling water in a circular motion.
Once the water has completely dripped, pour over into the sauce pot in an up-and-down motion.
Repeat the step to the drip pot.
Pour into a serving glass.
Add sweetener if desired.
Serve immediately.
Cheers!
If only you can smell this amazing aroma...
Cheers!