Pandanus Juice (Ni-Bōb)
The Quirky Foodster Team
Ingredients
- Ripe pandanus fruit segments, pulp scraped — 2
- Water — 3 cups (720 ml / 24 fl oz)
- Sugar, or to taste — 2 tbsp
Method
- Scrape the pandanus pulp into a bowl and mash it with a little of the water to loosen it.
- Press the mashed pulp through a fine sieve into a jug, extracting as much juice as possible; discard the fibrous solids.
- Stir in the remaining water and sugar, adjusting sweetness to taste.
- Chill well before serving over ice.
Introduction: A naturally sweet juice extracted from ripe pandanus fruit, mixed with water for a refreshing seasonal drink.
Cultural Background: During pandanus season, the fruit’s segments are pressed or chewed for their sweet juice, and this simple diluted version turns that seasonal treat into a shareable drink for family gatherings.
Tips: Choose the ripest, most fragrant pandanus segments for the best flavour. Press firmly through the sieve to extract as much juice as possible.
Variations: Add a squeeze of lime for extra brightness. Blend with a little coconut water for a tropical twist.
Storage: Store in a sealed container in the refrigerator for up to 2 days.
Reheating: This drink is served cold and is not reheated.
Nutrition: Per serving (approx.): 70 kcal, 0 g protein, 0 g fat, 18 g carbohydrate.
FAQs:
Q: What does pandanus juice taste like?
A: A distinctive tropical sweetness, somewhat similar to a
Q: Can I use frozen pandanus pulp?
A: Yes, thaw fully before mashing and straining.
- Ripe pandanus fruit segments, pulp scraped — 2
- Water — 3 cups (720 ml / 24 fl oz)
- Sugar, or to taste — 2 tbsp
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