Name: Coco Pandan Syrup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 250 ml coconut water (Indonesian: air kelapa muda); 125 gram sugar; 4 tablespoon pandan leaf pulp (or 5 pandan leaves) (*)

Not your ordinary simple syrup. Indonesian coco pandan syrup is infused with the fragrance of pandan leaves and the sweetness of coconut water.

Coco Pandan Syrup

ml coconut water (Indonesian: air kelapa muda)

sugar

pandan leaf pulp (or 5 pandan leaves) (*)

Place all ingredients in a sauce pot and bring to a boil. Keep cooking until the liquid has thickened slightly. You can control how thick or thin you want your syrup to be.

Turn off heat, and strain into clean jar(s). Let it cool to room temperature, then store in the fridge and consumed within 1 month.

I am just researching how to make this syrup, but for the red coloring, try boiling shavings of sappanwood in your air kelapa muda! In Indonesia, sappanwood is the natural red coloring in wedang uwuh and bier pletok. I have never tried JUST sappanwood so I'm not sure about its flavor in itself, maybe it's neutral flavored. But sappanwood typically pairs well with spices that pair well with pandan, so it might be worth a try! It's a nice crimson color that looks good for both Christmas and Chinese New Year.

Coco Pandan Syrup

Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 8

Author : Anita Jacobson

Ingredients

Instructions

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