Saturday, February 11, 2012

Pandan 'ice milk'

The neon green disturbed me but it tasted so good! This was the first and last time I will be using pandan extract. I didn't realise it had added colour. I got some real pandan leaves and  made a non-artificial version too. Much better and less neon green. 

Regardless of that this tastes amazing so I thought I should post it too just in case you don't know what pandan is or haven't discovered it's amazing flavour. Basically it's like the Asian vanilla, it's used in much the same way and there's a similarity in flavour but it's also a flavour all of it's own. It tastes wonderful in desserts but also works well in curry and veggie dishes.

This is an ice milk- more like a granita or slushy than an ice cream (intentionally!)
Pandan Ice Milk
Makes 1 serve
1/2 cup lite soy milk
stevia to taste (10 drops?)
1/2 tsp pandan extract/essesnce? Beats me I got it from the asian grocer and I can't read it.
  • Combine ingredients
  • freeze
  • scrape with a fork whilst freezing- about every 15-20 mins?
  • re-freeze between scrapings
  • OR freeze mixture in ice cube trays and blend
  • enjoy!
For a non neon version that tastes even better but I forgot to photograph...

Makes 1 serve
1 cup bruised pandan leaves (I tie mine in knots to bruise)
1/2 cup lite soy milk
stevia to taste (10 drops?)
  • Bruise/knot pandan leaves
  • heat soy milk with pandan to infuse for 5 mins
  • add stevia to taste
  • strain out pandan (if you've tied it in knots you can pull it out)
  • freeze
  • scrape with a fork whilst freezing- about every 15-20 mins?
  • re-freeze between scrapings
  • OR freeze mixture in ice cube trays and blend
  • enjoy!
If you're yet to try pandan don't wait! Get down to your local asian grocer and get some fresh pandan quick smart. It's cheap, natural and delicious (and much cheaper than vanilla!)

Hope you enjoy it and keep trying new ingredients!

All the best,







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