Pandan, thought to originate from Indonesia’s Maluku Islands, is used across south-east Asia. It has a vanilla-esque aroma, notes of rose or coconut, and fresh leaves have that grassiness you get with matcha. You can get it fresh from south-east Asian grocers, and it freezes well.
It’s a trending ingredient in desserts and drinks. But in Indonesian cuisine, and others, it’s used a lot in savouries. I make coconut rice and throw in lemongrass and pandan for the aromas. I’ll knot a leaf and add it to a stir-fry, curry or soup for depth and the vanilla, creamy tone.
