Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Brown Sugar Pandan Syrup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 41 reviews

  • Author: Diane
  • Total Time: 20 minutes
  • Yield: 6 servings

Description

This rich and aromatic Brown Sugar Syrup recipe combines dark brown sugar, pandan leaves, and vanilla extract to create a sweet, fragrant syrup perfect for drizzling over desserts like Taho or using in various Asian-inspired treats. The syrup is easy to make on the stovetop and yields a thick, caramelized consistency with a hint of vanilla and the unique aroma of pandan.

Ingredients

Brown Sugar Syrup Ingredients

  • 1½ cups dark brown sugar
  • 1½ cups water
  • 2 pandan leaves, rinsed and knotted
  • 1 teaspoon vanilla extract

Instructions

  1. Combine Ingredients: In a heavy-bottomed saucepan, combine the dark brown sugar, water, and knotted pandan leaves. Use a wooden spoon or spatula to mix everything until well combined. For a thicker, more caramelized syrup, consider reducing the water slightly.
  2. Boil Mixture: Place the saucepan over medium-high heat and bring the mixture to a boil. Allow it to cook for approximately 15 minutes, stirring intermittently. The syrup will reduce slightly in volume and thicken.
  3. Remove Pandan Leaves: Once the boiling time is complete and the syrup has thickened, pick out and discard the pandan leaves from the mixture.
  4. Add Vanilla Extract: Stir in the vanilla extract thoroughly, then turn off the heat and allow the syrup to cool slightly.
  5. Cool and Store: You may use the syrup once cooled to room temperature or transfer it to a heat-resistant container. If desired, strain the syrup to remove any leaf fragments. Store the syrup in the refrigerator for up to 2 weeks for best freshness.

Notes

  • Dark brown sugar provides a deep, molasses flavor ideal for this syrup.
  • Pandan leaves add a fragrant, floral aroma typical to many Southeast Asian desserts.
  • Adjust water quantity for a thicker or thinner syrup depending on how you plan to use it.
  • Use a heavy-bottomed saucepan to prevent burning or scorching during boiling.
  • The syrup can be refrigerated and kept fresh for up to 2 weeks.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Sweet Syrup
  • Method: Stovetop
  • Cuisine: Southeast Asian

Find it online: https://eatwithdiane.com/brown-sugar-pandan-syrup-recipe/