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Thursday, April 21, 2016


This recipe is from my selected cookbook for April's Cookbook Countdown event.  During this extreme hot weather, a chilling drink like this is most welcome.
It's aromatic with the fragrance of pandan, ginger and lemongrass. The sweetness is just nice.  I prefer to chill it before drinking instead of adding ice cubes  which will dilute it.  For a more intense ginger flavour, it is best to use good quality ginger.

Recipe adapted from my selected Cookbook for Cookbook Countdown Event#4 - Ricky Ng's book 'In Love with Pandan [modified]
[makes 8 glasses]
12 blades screwpine [pandan] leaves - cleaned
2 thick slices of ginger
1 stalk lemongrass - crushed
200 gm rock sugar
2 litres water
1 tsp pandan paste
some ice cubes [optional]
  1. Bring water to boil over medium heat with all the ingredients [except ice cubes].  
  2. Cook until the rock sugar dissolves.  Reduce to low heat and continue to simmer for 15 minutes or until aromatic.
  3. Remove from heat to cool completely before chilling in the fridge.
  4. Serve after well chilled or with ice cubes in a glass.

I'm linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray


kitchen flavours said...

Hi Kimmy,
This is one refreshing cool drink that would be most welcome in our hot weather! One glass is not enough!

Kimmy said...

Hi Joyce, this cool drink is definitely more thirst quenching compared to carbonated drinks.

Margaret said...

This does sound refreshing.

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