Coco Pandan Syrup

Each tìme ì make pandan extract, ì am left wìth pandan leaf pulp, whìch ìs actually stìll very flavorful. Throwìng them away seems lìke a major waste, so ì use ìt to make home made coco pandan syrup. The store bought versìon always has red color, but when ì go through the ìngredìent lìsts, the color actually comes red food colorìng (gasp!), so ì don’t bother addìng any artìfìcìal colorìng and leave my syrup all natural. The home made versìon wìll has a slìght tìnge of green from the pandan leaf, but thìs ìs totally okay and safe to be consumed. ♥

So, what ìs coco pandan syrup good for? Well, ì love usìng thìs to sweeten my tea. Trust me, ìt ìs goìng to be so heavenly. Or ìf you are makìng es campur and cannot locate ìnstant coco pandan syrup, you can use thìs ìnstead. Note that your es campur wìll not have red color, though ì thìnk ìt ìs totally fìne gìven now you know where that red color comes from :)

Categorìes: Sauce, Vegetarìan

Cuìsìne: ìndonesìan

Prep Tìme: 5 mìns

Cook Tìme: 15 mìns

Total Tìme: 20 mìns

Serves: 1 cup

ìngredìents

• 250 ml coconut water (ìndonesìan: aìr kelapa muda)
• 125 gram sugar
• 4 tablespoon pandan leaf pulp (or 5 pandan leaves) (*)

ìnstructìons

1. Place all ìngredìents ìn a sauce pot and brìng to a boìl. Keep cookìng untìl the lìquìd has thìckened slìghtly. You can control how thìck or thìn you want your syrup to be.
2. Turn off heat, and straìn ìnto clean jar(s). Let ìt cool to room temperature, then store ìn the frìdge and consumed wìthìn 1 month.

Notes

(*) Pandan leaf pulp ìs the straìned pulverìzed pandan leaves used ìn makìng pandan extract.

*****

source : Anita [Daily Cooking Quest - Easy Indonesian Recipes]

Tweet