18 pandan leaves?? Don’t think I’m going to try making this in the US. Also, do you have a sense of how the canned coconut milk that one gets in Asian supermarkets in the US compares with using the grated coconut juice?
Hey Leif! I've had good experiences using frozen pandan leaves, which are available in most big Asian grocers. Of course, they also sell pandan extract. Canned coconut milk has emulsifiers but the fat content is similar. It generally works unless you're doing something that specifically needs the milk to break, like a rendang, but for flavor, I recommend frozen coconut milk. An Asian grocer that sells frozen pandan leaves will almost certainly also carry those, which are in my experience the best coconut milk you can get. The frozen stuff is often a bit on the thick side, so you might want to dilute with water. You can find both of these in Manhattan Chinatown, I particularly like Bangkok Grocery.
18 pandan leaves?? Don’t think I’m going to try making this in the US. Also, do you have a sense of how the canned coconut milk that one gets in Asian supermarkets in the US compares with using the grated coconut juice?
Hey Leif! I've had good experiences using frozen pandan leaves, which are available in most big Asian grocers. Of course, they also sell pandan extract. Canned coconut milk has emulsifiers but the fat content is similar. It generally works unless you're doing something that specifically needs the milk to break, like a rendang, but for flavor, I recommend frozen coconut milk. An Asian grocer that sells frozen pandan leaves will almost certainly also carry those, which are in my experience the best coconut milk you can get. The frozen stuff is often a bit on the thick side, so you might want to dilute with water. You can find both of these in Manhattan Chinatown, I particularly like Bangkok Grocery.