Pandanus amaryllifolius
Family: Pandanaceae
Pandanus amaryllifolius is a tropical plant in the Pandanus
genus, which is commonly known as pandan. It has fragrant leaves which are used
widely for flavouring in the cuisines of Southeast Asia.
The taste of pandan has been described as floral, sweet, grassy, as well
as like vanilla. It often has a subtle flavor or scent. The green juice
acquired from its leaf is used extensively in Malaysian cuisine, Indonesian
cuisine, and Philippine cuisine as green food colouring and flavouring agents
that gives a pleasant aroma to traditional cakes such as kue and kakanin;
including klepon, kue putu, dadar gulung, lapis legit, pandan cake, buko pandan
salad, and buko pandan cake. The tied knot of bruised pandan leaf is also added
into fragrant coconut rice to enhance the aroma.
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