This recipe and photo are courtesy of Audrey Lim. This recipe is found in her cookbook, Malaysian Tapas, which is published by MPH Group Publishing and is available at major bookstores throughout Malaysia
- 8 pandan leaves
- 1 litre water
- sugar syrup
- ice cubes
- Wash 6 pandan leaves and tie them into a knot or bruise them.
- Boil the knotted or bruised leaves in a saucepan of water for 10 minutes. Set aside to cool.
- Shred 2 pandan leaves and curl them in the glasses.
- Add a tbsp of sugar syrup into each glass and top each glass with cooled pandan-infused water. Throw in a few ice cubes. Optional: Garnish with Serai stalk, or according to your liking.