Nigella Lawson, one of the most influential food writers on planet Earth, has boldly declared that the humble pandan leaf is the new matcha.
We here in Malaysia are deeply touched to be added to a food trend list that lifted ingredients like avocado, quinoa, and kale from relative global obscurity slash the nether regions of health food stores, and thrust them into the fluorescent spotlight of supermarket aisles the world-over. You can get them anywhere now, but as in the case of the avocado, they’re probably 30% more expensive.
Pandan is a Southeast Asian staple flavoring. It has a sweet aroma described by some (hethens) as musty, and by others as being akin to vanilla. It can add flavor to rice, desserts, used to wrap meats before grilling and if you want to get on the wild side like we do here at Coconuts KL – throw a few leaves into a bottle of water and let it steep in the fridge. DELIGHTFUL.
For those wondering what other “health benefits” the leaf has to offer (a MUST for any food trend trying to make it in 2017), The Guardian claims that the leaves can heal sunburn, repel insects, reduce stress, blacken hair, and treat premature ejaculation. Ahem.
Can’t wait to see what Western chefs will do with our dear leaf. Coconuts KL predictions include pandan overnight oats, pandan quinoa, pandan matcha lattes, and of course, some godforsaken pandan avocado toast.
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