Pandan is often called the "vanilla of Asia" for its sweet, floral aroma and beautiful green color. It's essential in Filipino desserts like buko pie, pandan cake, and coconut rice, but fresh leaves can be hard to find.
After testing various alternatives in traditional recipes, I've found several substitutes that capture either the flavor, color, or both aspects of pandan.
While nothing exactly replicates pandan's unique profile, these 3 alternatives will help you create delicious Filipino desserts when fresh pandan isn't available.
The 3 Best Substitutes
1. Vanilla Extract + Green Food Coloring
Substitution Ratio
1 teaspoon vanilla + 2-3 drops green coloring per 2 pandan leaves
Pros & Cons
Pro Tip
Use natural green coloring if possible. Start with less coloring. Great for beginners.
2. Pandan Extract/Essence
Substitution Ratio
½ teaspoon per 2 fresh pandan leaves
Pros & Cons
Pro Tip
Buy from Asian grocery stores. A little goes a long way. Look for reputable brands.
3. Matcha Powder
Substitution Ratio
¼ teaspoon per 2 pandan leaves
Pros & Cons
Pro Tip
Use high-quality matcha. Start with very small amounts. Great for fusion desserts.