Pandan Leaf Powder – 1kgScrewpine leaf powder

Pandan is a tropical plant, Pandanus amaryllifolius, grown for its long green leaves. They have a sweet, vanilla-like aroma and are used across Southeast Asia to flavour and colour desserts, rice dishes and drinks.

Stir it into a little warm water or milk to make a smooth paste before adding it to drinks, mix it with the flour for baking, and blend it with the sugar for ice cream. Start with 3–5 g per 300 ml drink and adjust to taste.

Matcha is powdered green tea from Camellia sinensis, with a vegetal, slightly bitter taste, and it contains caffeine. Pandan powder is the milled leaf of Pandanus amaryllifolius, an unrelated plant, with a sweet, vanilla-like aroma and coconut notes.

Yes. Mix it with the flour at around 3–6% of flour weight for cakes and sponges, and add a little extra liquid, as the powder absorbs moisture. Heat softens colour and aroma, so creams and fillings stay brightest.

A common starting point is 2–4% of the base. Blend the powder with the sugar before adding it to the mix, let the base age so the powder hydrates, and taste at serving temperature, as cold mutes pandan's aroma.

Start with 3–5 g of pandan powder for a 300 ml latte. Mix it into a little warm milk or water first, then add the rest of the milk, and keep the dose the same for every drink.

Pandan has a sweet, vanilla-like aroma with a light grassy note and a hint of coconut, often compared to fragrant rice. Milk, sugar and coconut make it rounder, and it pairs especially well with coconut and palm sugar.