Daun Pandan = Pandan Leaf /Screwpine Leaf/Pandanus amaryllifolius
Pandanus amaryllifolius is a tropical plant in the Pandanus
(screwpine) genus, which is commonly known as pandan leaves (/ˈpændənˌlivz/) and is used widely in Southeast Asian cooking as a flavoring. The
characteristic aroma of pandan is caused by the aroma compound
2-acetyl-1-pyrroline, which may give white bread, jasmine rice and basmati rice
(as well as bread flowers Vallaris glabra) their typical smell.[2] The plant is
rare in the wild but is widely cultivated. It is an upright, green plant with
fan-shaped sprays of long, narrow, bladelike leaves and woody aerial roots.
The plant is sterile, with flowers only growing very rarely, and is propagated
by cuttings.
In India and Bangladesh, it is called Rampe and ketaki
respectively, along with the other variety of pandan there (Pandanus
fascicularis), and is used to enhance the flavor of pulao, biryani and sweet
coconut rice pudding, payesh if basmati rice is not used. It acts as a cheap
substitute for basmati fragrance as one can use normal, non-fragrant rice and
with the help of pandan, the dish tastes and smells like basmati is used. It is
called Ambemohor pat in Marathi; Ramba in Tamil, Biriyanikaitha in Malayalam, pandan
wangi in Indonesian, hsun hmway (ဆွမ်းမွှေး)
in Burmese, pandán in Filipino, bai tooey in Thai, rampe in Sinhala, sleuk toi
in Khmer, Daun Pandan in Nonya cooking,[3] lá dứa in Vietnamese, 香兰 ("Xiāng
lán") in Chinese and बासमतिया
पौधा [bɑːsmət̪ɪjɑː pɑʊd̪ʱɑː]
"fragrant plant" in Magahi and Bhojpuri due to its fragrance.
The leaves are used either fresh or dried and are commercially available in frozen form in Asian grocery stores in nations where the plant does not grow. They have a nutty, botanical fragrance that is used as a flavor enhancer in India, Indonesian, Singaporean, Filipino, Malaysian, Thai, Bangladeshi, Vietnamese, Chinese, Sri Lankan, Khmer, and Burmese cuisines, especially rice dishes and cakes.
Biriyanikaitha in Kerala, India
The leaves are sometimes steeped in coconut milk, which is
then added to the dish. They may be tied in a bunch and cooked with the food.
They may be woven into a basket which is used as a pot for cooking rice. Pandan
chicken, (Thai: ไก่อบใบเตย,
kai op bai Toei), is a dish of chicken parts wrapped in pandan leaves and
baked. The leaves are also used as a flavoring for desserts such as pandan cake
and sweet beverages. Filipino cuisine uses pandan as a flavoring in buko pandan
fruit salad, as well as rice-based pastries and numerous sweet drinks and
desserts.[4]
Bottled pandan extract is available in shops and often
contain green food coloring. The leaves also notably have a repellent effect on
cockroaches.[5]
Source: WIkipedea