9 Best Pandan Leaves Substitutes + How to Use Them

• Best substitute when fresh leaves are unavailable
• Use ½–1 tsp extract = 1 fresh leaf (varies by brand)
• Strong flavour, easy to overdo – start small

Can’t find fresh pandan leaves? Well then, Pandan extract is your next best friend. Let’s look at some info on pandan extract vs pandan leaves. Pandan extract is basically the flavour of pandan leaves in a handy bottle. Because it’s concentrated, start with just a few drops – you can always add more, but you can’t take it back if you go overboard!

Add it when you’d normally use pandan leaves – in rice, desserts, or drinks – then taste and tweak as you go. Some extracts also give your dish a pretty green tint, so that’s a fun bonus if colour matters.

Tip: store the bottle in a cool, dark spot so the flavour stays fresh.

• Ideal for savoury dishes like rice or soups
• Use 1 lemongrass stalk or 2 kaffir lime leaves = 1 pandan leaf

For savoury dishes like curries and rice, lemongrass or kaffir lime leaves give a fresh, zesty aroma. They’re not sweet like pandan but bring their own delicious fragrance. One lemongrass stalk or a couple of lime leaves can do wonders.

Start by selecting fresh lemongrass stalks. You’ll typically use the lower white part, which is the most flavorful. Always remove the tough outer layers and then finely chop or bruise the stalk.

Add the chopped or bruised lemongrass to your recipes during cooking, much like you would use pandanus leaves. Use in savory dishes, soups, and curries, especially in Asian cuisine.

Lemongrass brings a refreshing, citrusy note to your dishes and can work well in many recipes that call for pandanus leaves, particularly in savory and herbal dishes.

• Perfect for desserts when you want aroma but not green colour
• Use 1 tsp vanilla extract = 1 pandan leaf

No pandan? Vanilla’s got your back! It brings a sweet, warm aroma that works beautifully in cakes, custards, and desserts. Start with about a teaspoon for every pandan leaf your recipe calls for. You won’t get the green colour, but the flavour will still sing.

Remember that vanilla extract is potent, so you’ll only need a small amount. Typically, start with just a few drops and adjust to taste. Remember that adding too much can overpower the dish with a strong vanilla flavor.

Just add the vanilla extract to your recipe where you would have used pandanus leaves. For example, in desserts like custards, puddings, or ice creams, or in sweet rice dishes.

Vanilla extract can bring a delightful sweetness and depth to your recipes, making it a great substitute when pandanus leaves are unavailable.

• Works well in custards, puddings, and curries
• A splash of extract is all that’s needed

Coconut pairs so well with desserts, and it gives your dish that tropical twist when pandan isn’t around. A splash of coconut extract or a bit of coconut milk can add richness and aroma. It’s lovely on its own or with a touch of vanilla.

Add the coconut milk to your recipe as you normally would when using pandanus leaves. Stir it in during cooking to let it infuse the dish with its rich coconut essence.

After adding the coconut milk, taste your dish to ensure the sweetness and creaminess meet your expectations. Adjust by adding more coconut milk or other flavor-balancing ingredients if needed.

Coconut milk can affect the color of your dish, typically lightening it, while pandanus leaves might contribute a green hue. Keep this in mind if the appearance of your dish is important.

• Kewra – Popular in South Asian cooking for desserts
• Rosewater – Popular in Middle Eastern, Persian and Indian, savory or sweet
• Use sparingly – a few drops go a long way

A few drops of kewra essence bring a sweet, floral perfume to your dish. It’s common in Indian sweets, so it works nicely in rice puddings and desserts. Just a drop or two will do the trick – it’s strong stuff!

Rosewater is a fragrant liquid made by steeping rose petals in water. It’s commonly used in cooking and baking to impart a delicate and floral aroma and flavor to dishes. While rosewater has a distinct taste and aroma that differs from pandanus leaves, it can be used successfully as a substitute when you want to add a unique floral note to your recipes.

Rosewater is potent, so you’ll only need a small amount. Start with just a few drops and adjust to taste. Adding too much can overwhelm the dish with a strong rose flavor.

• Gives green colour and earthy flavour
• Use ½ tsp matcha = 1 leaf; too much adds bitterness

Need that gorgeous green colour? Matcha powder is a great choice, especially if you want your desserts or drinks to look as vibrant as they taste. It’s made from finely ground green tea leaves, so it delivers a beautiful, natural green hue without relying on artificial colouring. But go easy — matcha has a naturally earthy, slightly bitter flavour, and a little really does go a long way.

Start with just a small pinch or up to half a teaspoon for most recipes, then taste and adjust if needed. Keep in mind that matcha won’t give you pandan’s sweet, floral aroma, so the flavour profile will be different, but in terms of colour and a subtle tea-like taste, it’s a solid substitute when you’re in a bind.

• Mild flavour, gives green tone for drinks & desserts
• A handful of leaves blended

If you’re aiming for that vibrant green hue in your dishes without altering the taste, spinach or collard greens are excellent go-to options. Simply take a handful of fresh leaves, blend them with a little water, and strain the mixture to get a smooth, natural green juice. This juice can be added directly to batters, sauces, or soups to give them a bright, appealing color without the need for artificial dyes. Because the flavor of these greens is very mild, it won’t overpower or change the taste of your recipe, making it an easy and healthy coloring solution.

Not only does this method give you a lovely green tint, but it also adds a subtle nutritional boost to your dish. Spinach and collard greens are rich in vitamins and antioxidants, so you’re sneaking in some extra goodness without anyone even noticing. This natural approach works especially well in smoothies, pasta dough, frosting, or even homemade pasta sauces, letting you get creative with color in a wholesome way. Plus, it’s a fun trick to experiment with if you’re looking to make your meals visually striking while keeping them clean and natural.

• 1 banana leaf = 1 pandan leaf

Banana leaves are an excellent alternative to pandan when wrapping or steaming food. While they don’t impart much distinct flavor on their own, they contribute a subtle earthy aroma that enhances the overall eating experience. Their natural oils also prevent food from sticking, making them both practical and pleasant to use in cooking. Many traditional dishes across Asia and Latin America make use of banana leaves for precisely this reason, as they offer both function and a touch of authenticity.

In addition to their aromatic qualities, banana leaves help lock in moisture during the cooking process. This ensures that food remains tender, juicy, and evenly cooked, whether it’s rice, fish, or meat. Steaming or grilling in banana leaves not only preserves texture but also creates an attractive presentation, as the vibrant green wrapping adds a natural elegance to the dish. For anyone unable to find pandan, banana leaves are a versatile and reliable substitute that elevate both flavor and appearance.