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pandan leaves
Fresh Pandan Leaves
The long (about 26"), fragrant pandan leaves are grown in Hawaii.

Recently we featured a fantastic recipe for chicken wrapped in pandan leaves, with step by step instructions.

Also see: Khanom Chan recipe using pandan leaves.

Pandan has a wonderful, distinctive, mysterious and addictive scent, compared to vanilla. Pandan leaves are used to make desserts, also to add flavor and scent to jasmine rice. Just put a few 6" pieces into the rice cooker. A secret ingredient that makes people come back for more. See our video on traditional Thai rice cooked with pandan.

Also see this recipe for Indonesian-style rice cooked with pandan leaves

We also offer pandan paste.

We ship fresh pandan leaves via Priority Mail, quick delivery within 2-3 days straight to your mailbox.

18 fresh pandan leaves $15.95
Please Note: Fresh pandan leaves ship via USPS Priority Mail so please provide an address that can be used for USPS delivery. If you order only fresh produce, select "$0.00" as shipping charge at checkout (because the price above includes express shipping). If you order fresh produce and any other items, you must checkout with "UPS Ground" as the shipping method, and you will receive the other items separately. Occasional delays due to Mother Nature & harvest conditions. Any questions about shipping, if you need a definite delivery date, delivery times, or anything else please feel free to call toll free 888-618-THAI.
NEW Thai Recipe:
Pandan Sticky Rice with Mango

A very sweet treat that everyone seems to absolutely love. In Thailand some shops exist only to offer sticky rice with mango, in several variations.

Here we prepare a new versions, a fragrant, elegant version prepared with fresh pandan leaves.

Be sure to start with a mango that's nice and ripe, with a slight give to the touch. We like 'champagne' variety with pandan sticky rice.

See Recipe: Pandan Sticky Rice with Mango

Ingredients - Pandan Sticky Rice w/Mango

4.5 cups sticky rice
2 cups coconut cream
2 cups sugar
2 teaspoon salt
6 fresh pandan leaves
5 (or more) ripe mangoes, cut into thick slices (see photos)
1 tablespoon toasted sesame seeds or peeled split mungbean(optional)

Method - Pandan Sticky Rice w/Mango

Prepare the 4.5 cups sticky rice as per our detailed instructions but after soaking the rice, add three fresh pandan leaves to the rice before placing it into the steamer.

While sticky rice is steaming, chop three fresh pandan leaves and pound in a mortar and pestle, until it's completely pulverized. Add a few tablespoons of warm water to the mortar, squeeze with the leaves, then pour out the green water into a bowl separately. Repeat this three times, then put your pandan into a cheesecloth and squeeze it one more time.

In a separate pot, mix together coconut cream, sugar, and salt. Stir it to become dissolved, then turn heat to medium. Add pandan water. Bring to a boil. Set aside to cool.

As soon as sticky rice is cooked, and still hot, put it into the coconut cream mixture and stir together well. Cover at least 10 minutes, and let cool.


Mix 1 cup coconut cream with 1/4 teaspoon salt, and 1 tablespoon rice flour. Mix well in a saucepan. Bring to a boil then remove from heat right away.

Put the sticky rice and mangoes on a serving dish. Pour the topping sauce over the sticky rice and sprinkle with the toasted sesame seeds or lightly toasted peeled split mungbean. Enjoy!


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