Pandan, also known as screwpine, is a tropical plant native to Southeast Asia. It is characterized by long, fragrant leaves that are widely used in Asian cooking for their sweet, vanilla-like aroma and vibrant green color. In Thailand, pandan leaf is known as bai toey (ใบเตย). The flavor of pandan is often described as a blend of vanilla and coconut, sweet and slightly nutty, with hints of a grassy, floral undertone. If you’ve ever had a Thai dessert with a sweet, vanilla-like aroma and vibrant green color, you’ve probably tasted pandan. Desserts like pandan coconut jelly are a common sight at Asian food markets, loved by locals, tourists, and kids alike!
Pandan in Thai Cuisine
Thai sweets and desserts hold a special place in the hearts of locals and visitors alike. These treats are not just about satisfying a sweet tooth; they carry deep cultural significance and are often associated with celebrations and daily life. One of the key features of Thai desserts is their use of traditional ingredients. Coconut milk, sticky rice, pandan leaves, and various tropical fruits are staples in Thai sweet dishes. Coconut milk, for instance, adds a rich, creamy texture and a distinct flavor that is central to many desserts. Pandan leaves are another essential ingredient, known for their fragrant aroma and bright green color. They are often used to flavor and color desserts naturally.
Cooking with Pandan: A Versatile Ingredient
Cooking with pandan is really easy! Depending on the dish, you can tie fresh leaves into knots to infuse their sweet aroma into coconut milk or sugar mixtures-like when making Thai coconut custard and ruam mit. For some recipes, you can blend the leaves with water and strain them to create a vibrant green juice. This juice is perfect for flavoring sticky rice or making pandan noodles in lod chong. Pandan is also popular in savory dishes, like pandan-wrapped chicken, where the leaves add a subtle aroma to the dish while cooking.
Common Thai Desserts Featuring Pandan
- Chinese donut with pandan custard: This treat is a perfect example of the blend of Thai and Chinese culinary traditions. The Chinese donut, known locally as “Pa Thong Ko,” is a deep-fried dough stick that is crispy on the outside and soft on the inside. The Chinese donut itself is quite simple, made from a basic dough that is allowed to rise before being fried to golden perfection. The magic happens when it is paired with pandan custard. Pandan leaves, known for their sweet, floral aroma, are used to flavor the custard, giving it a unique green color and a delightful taste. The popularity of Chinese donuts with pandan custard reflects the cultural exchange between Thailand and China. Chinese immigrants brought their culinary traditions to Thailand, where they were embraced and adapted into local cuisine. This fusion of flavors and techniques has resulted in desserts that are uniquely Thai yet carry a hint of their Chinese origins.
- Mango sticky rice: Mango sticky rice, or “Khao Niew Mamuang,” is one of Thailand’s most famous desserts. The sticky rice used in this dessert is a special type of glutinous rice that becomes tender and slightly chewy when cooked. The rice is soaked in coconut milk, which gives it a rich, creamy flavor. A pinch of salt and sugar is often added to the coconut milk to enhance the taste. Mango sticky rice is a celebration of Thailand’s tropical produce. Mangoes are in season during the hot months, and this dessert is a refreshing way to enjoy the fruit at its peak ripeness.
Beyond Flavor: Other Uses of Pandan
Nigella Lawson may have harped on about how it will become “the next matcha” in Europe, but in Southeast Asia, pandan leaves have been - well - almost everything to the people: natural food coloring, natural flavoring, insect repellant, air freshener, food wrapping, even a token of love.
Aromatic Air Freshener
If you ride in Thai cabs often enough, you’ll eventually see a bunch of fresh pandan leaves in the back of the passenger seats. They’re not the driver’s groceries; they serve as a natural air freshener.
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Natural Roach Repellant
Although not commonly used as insect repellant in Thailand, fresh pandan leaves are used to keep roaches at bay. Since the roaches breathe through their skin, fragrance particles from the fresh leaves can clog their skin, suffocating them. For this reason, a constant supply of fresh pandan leaves left in the kitchen is the natural cockroach repellant Thais swear by.
Food Wrapping
Pandan leaves are perfect as food wrapping and popularly used in dishes such as gai kor bai toey (chicken wrapped in pandan leaves). Not only do they add fragrance to the meat during the cooking process, they also retain the meat’s moisture leaving them nice and juicy when cooked. The leaves are also used as little cups in Thai desserts such as taco. Whatever you do, don’t make the rookie mistake of eating the pandan leaves! There would be pandan-monium.
A Token of Love
It took the most creative (and bravest) of men to fold dozens of pandan leaves to look like roses, arrange them into a bouquet and offer them to a loved one.
Health Benefits and Traditional Medicine
As the cherry on top, pandan leaves also contain numerous health benefits. Thai people have been relying on the natural healing properties of pandan leaves for decades. The roots and leaves are boiled to make tea and works wonders as relief for chest pains, cramps, spasms, headaches or even to lower blood pressure. The dried, crushed leaves are made into a powder, mixed with water to form a paste and massaged onto the scalp to heal dandruff. Despite having numerous anecdotal health benefits linked to Ayurvedic medicine, pandan has not been widely researched to prove these claims. Fortunately, pandan is also largely safe to consume with the only known side-effect being a possible laxative effect.
Finding and Growing Pandan
In the United States, you can sometimes buy pandan leaves at Asian grocery stores, particularly those specializing in Southeast Asian products. Look for them in the fresh produce section, but if unavailable, frozen or dried pandan leaves are good alternatives. Dried pandan leaves, pandan powder, or pandan extract are good alternatives if fresh leaves aren’t available.
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Pandan leaves are available throughout the year. They’re readily available at all fresh markets. If you’re in Bangkok, try Or Tor Kor market, Klongtoey market, Samyan market or buy them in bulk at Pak Klong Talad flower market. In Singapore, you can get them from most wet markets including Tekka Centre and Chinatown Complex Smith Street Market. In Hong Kong, you will be able to find them in Thai grocery shops. Pandan powder is easily found at specialist bakery shops or online.
To grow pandan (Pandanus amaryllifolius), plant a healthy stalk in well-drained soil and keep it in a sunny spot. In Thailand, I find pandan really easy to grow. When replanting, I usually do it at night when the sun isn’t out. I gently pull out a bush and plant it somewhere, adding a bit of water to moisten the soil.
Pandan Water: A Refreshing Thirst Quencher
Pandan water is one of the most refreshing thirst quenchers. Just grab a bunch of fresh leaves, boil them in water for several minutes and strain the water through a cheesecloth. Chill and drink on a hot day and Bob’s your uncle. Note: pandan-flavored water is usually good to drink for about 3 days before it goes off.
Environmental Considerations
Additionally, pandan is a vigorous plant that requires large amounts of water and fertilizer to maintain constant leaf growth. Because it loves heat and humidity, pandan plantations also pose a direct threat to tropical rainforests ecosystems. Fresh pandan leaves or pure extract may also be difficult to find, even in some Asian grocery stores.