Pandan Cooler

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.

Print Recipe
Servings
6servings
Servings
6servings
Print Recipe
Servings
6servings
Servings
6servings
Ingredients
Servings: servings
Units:
Instructions
  1. Wash 6 pandan leaves and tie them into a knot or bruise them.
  2. Boil the knotted or bruised leaves in a saucepan of water for 10 minutes. Set aside to cool.
  3. Shred 2 pandan leaves and curl them in the glasses.
  4. 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.

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3 Responses to “Pandan Cooler”

  1. rebeccalee586

    I am shocked that it said Pandan Cooler but the photo is Serai / Lemongrass drink ! It is misleading your fans ?

    Reply
    • Kuali

      Hi Rebecca! The Serai used in the image above is simply for garnishing purposes. Thank you for pointing it out, we have inserted a note accordingly.

      Cheers,
      -Kuali

      Reply

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