30 gr pandan leaves (screwpine leaves) fresh or frozen
1 cup water
Wash the pandan leaves to get rid of sands or dirt.
Cut into a 1-inch piece with kitchen shears. Do not put into the blender whole. Pandan leaves are very fibrous and need to be broken down into smaller pieces.
FOR PANDAN JUICE:
Blitz away until the leaves are reduced to pulps.
Transfer to a cheesecloth, which I used. You can use fine mesh strainer too. Squeeze all the juice out as much as you can.
Transfer to a glass jar and store in the refrigerator for up to 1 week. After that, they will start to smell bad. You can even go two more rounds with the pulps and add more water to get a more diluted version of pandan juice if you want.
FOR PANDAN EXTRACT:
Once you transfer the pandan juice to the glass jar and store in the refrigerator, let them sit undisturbed for 18-20 hours. The green sediment will start to accumulate at the bottom of the jar. This is your extract. Discard the liquid layer on the top and you can use the extract at the bottom.
WHEN TO USE PANDAN JUICE AND WHEN TO USE PANDAN EXTRACT
Pandan juice is a watery version of pandan extract. You can use this to flavor rice, or desserts that allows more liquid/water for example: cendol, agar agar jelly cake, pandan mille crepe cake, pandan cinnamon rolls, pandan liu sha bao.
Pandan extract is a concentrated and has very little water in it. You can pretty much use it in recipes that needs very little water/liquid for example: French macarons, cakes recipes, etc. Pandan extract tastes more bitter because it is concentrated. So, be aware of not using too much in the recipe or you will taste that bitter taste.