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Dried Pandan Tea Leaves

Updated: Aug 27, 2023

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.



(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)



  • Oven

  • Spice Grinder

  • Sauce Pot

  • Cloth Drip Pot / V60



  1. Wash the pandan leaves thoroughly.

  2. Lay the pandan leaves on a baking tray.

  3. Air dry for 1 day.

  4. Preheat oven to 65 degrees celsius or 150 fahrenheit.

  5. Wack into the oven and bake for 25 to 30 mins or until the leaves are dry and crispy.

  6. Transfer into a spice grinder and blitz until powder forms.

  7. Store in a sterilized jar.

  8. I like to keep them in the freezer for a prolonged period of time.

  9. Bring water to a boil in a sauce pot.

  10. I am using my drip pot to make the tea. You can also use V60.

  11. Add 1 TBSP of dried pandan leaves and desiccated coconut to the pot.

  12. Pour in the boiling water in a circular motion.

  13. Once the water has completely dripped, pour over into the sauce pot in an up-and-down motion.

  14. Repeat the step to the drip pot.

  15. Pour into a serving glass.

  16. Add sweetener if desired.

  17. Serve immediately.

  18. Cheers!

If only you can smell this amazing aroma...



Recipe Video:

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