Pandan leaves

daun pandan; ใบเตย bai toei

Flavor and role: Long, flat green leaves with a nutty, sweet aroma like vanilla and freshly cooked rice. Tie them in a knot and add to rice or desserts; they are not eaten.
Typical dishes and uses: Nasi lemak, kaya jam, pandan cake, Thai pandan chicken, cendol. In this book: nasi lemak.
Substitutes: 2 pandan leaves = ¼ tsp pandan essence. If you have none, leave them out or use a drop of vanilla (the aroma differs).
Storage: 1 week in the fridge; 6 months frozen in a zip bag. Use frozen leaves straight from the freezer without thawing.
Main countries: Malaysia · Singapore · Thailand
Used in this book: Nasi Lemak Hainanese chicken rice Kaya Toast Khao Man Gai (Thai Chicken Rice)Kuih Dadar Sri Lankan Chicken Curry (Kukul Mas Curry)Kenduri-Style Ayam Masak Merah, Double-Fried with Coconut Finish Pandan-Coconut Crema Catalana (Spanish × Southeast Asian)Slow-poached Hainanese chicken rice Coconut Pandan Hobakjuk (Korean × Thai)Hainanese Caramel Kaya Toast Double-Stock Khao Man Gai with Golden Schmaltz Rice Mango Coconut Kheer (Indian × Thai)Pandan Kiribath with Seeni Sambol Kuih Dadar with Gula Melaka Coconut and Salted Coconut Cream Kuih Dadar French Toast with Gula Melaka Coconut Syrup Coconut-Pandan Malva Pudding with Palm Sugar Sauce (South African x Southeast Asian)Pandan Mango Sticky Rice with Crispy Mung Beans Pandan Brown Butter Martabak Nasi Lemak with Spiced Fried Chicken (Ayam Goreng Berempah)Sambal Anchovy Coconut Onigiri Roasted Curry Powder Parippu with Crispy Shallots Pandan Coconut Pastéis de Nata Pandan-Coconut Poffertjes with Palm Sugar Syrup Sri Lankan Black Chicken Curry with Toasted Coconut Black Sesame Tangyuan in Pandan Coconut Milk (Chinese × Thai)

Updated 2026-10-10