KUALA LUMPUR (ANN/THE STAR) – Move over, matcha – here comes another green sensation: the screwpine leaf, better known as pandan in Malaysia.
This year, the humble, ubiquitous plant cultivated extensively in the South-East Asian region is receiving attention, thanks to reports promoting it as the next global flavour.
The New York Times, in particular, has predicted that in 2025, the versatile and fragrant green leaves will enter the world’s culinary hall of fame.
For Malaysians, pandan is a treat for many since they enjoy its uniquely fragrant flavour in their dishes, both sweet and savoury, from onde-onde, kuih talam and bubur cha cha to nasi lemak pandan and pandan chicken.
Ong Chiu Fen, a product development specialist in the food industry, stated that apart from Malaysian kuih and dishes, pandan has also become part of creative new items like gelato, fusion pastries, plant-based desserts and pandan-flavoured lattes.
“Gourmet chefs are using pandan oil or foam as a flavour enhancer in modern Asian fusion dishes,” she said.
Even countries like Japan and the United States have developed an affinity for the ingredient and increasingly integrated it into modern fusion desserts and beverages, she added.
“Indeed, its aromatic and versatile profile has caught the attention of chefs and food enthusiasts worldwide.”
Ong believes that pandan could evolve into a worldwide flavour similar to matcha, although it might require time because of its existing niche position.
Pandan boasts a natural green hue, delightful aroma and culinary versatility, but lacks the same health-associated branding as that of matcha, she observed.
“For pandan to achieve widespread popularity, it will require marketing that highlights its cultural roots and potential health qualities. Food technologists could explore pandan as a functional ingredient, leveraging its natural antioxidant properties and potential as a clean-label flavouring and colouring agent,” Ong suggested.
Collaborations between traditional Asian brands and Western food innovators might be crucial, with products like pandan-flavoured beverages from major chains or packaged pandan desserts for retail, she said.
Ong said pandan – often referred to as the “vanilla of South-East Asia” by Western enthusiasts – is praised in culinary forums for its ability to enhance flavour profiles with its “grassy, floral and nutty notes”.
Baker and instructor Muhammad Ridhwan Ahmad Zulkifli highlighted the growing demand for pandan cakes, particularly the pandan palm sugar cake (pandan gula anau), which he sells at his bakery in Kuala Lumpur.
“Pandan is also well known among Western countries, being featured in TV series like MasterChef,” said the owner of Cakewan.
Pandan pairs well with flavours such as coconut, lemongrass, passionfruit and chocolate, he said.
Tina Melan, who co-owns Erni&Tina in KL, said the pandan flavour has become increasingly popular over the last decade.
She said she has successfully paired it with Horlicks, Nestum and pandan kaya.
“You see pandan-flavoured rice, pandan coffee drink, pandan mochi, and many more,” Tina said.
