Here is an easy ube brownie recipe that will surely be a crowd-pleaser. Ube brownies are perfect to be eaten with your hands and are a great snack when you want something sweet and nutty flavor. The beautiful vibrant purple is eye-catching and will surely keep you wanting more. Let’s check out this easy recipe!

What is ube?

Ube is known as dioscorea alata, or purple yam. In tagalog it means tuber. The vivid purple color of the flesh is want creates this wonderful color. Ube originated in Asia and is popular in Filipino desserts. Most commonly found in halo halo, ube mochi waffles, ube crinkle cookies, ube ice cream, ube bars or ube cookies

What does ube taste like?

The best way for me to describe the flavor is a light marshmallow mixed with a hint of vanilla. It has become much more popular and is even available at Trader Joe’s has ube pancake mix and ube ice cream flavor.

What are ube brownies?

Ube brownies are delicious white chocolate baked confections. This recipe is a cakey form where the density is airier and cake-like. Its dry and is literally like a piece of cake with a shiny brown paper-thin top. 

Why make it?

Vibrant purple color. Humans are easily drawn to beautiful food, this vibrant purple color bronwi is no different. It will be the eye-pleasing dessert that everyone will be talking about. 

Delicious. When the brownies are taken out of the oven, it fills the whole kitchen with this light but sweet, nutty scent that makes you want to take a huge bite into the brownies. Once you have your first bite you will want to go back for me. 

Great for parties. These are bitesize easy to eat with your fingers. They will surely be a huge hit at any party or gathering you a heading to. You can even top them with some frosting or chocolate sauce to make them look even more eye catching.

Why we love this recipe?

Cake-like brownie. Really this is a blondie rather than a brownie but honestly, blondies are not common and who doesn’t love to hear the word brownies when you ahev such a lovely treat!

Unique flavor. Again ube flavor is a hard one to describe and the closest thing I can think of is marshmallow and vanilla mashed together. It is delightful to eat.

How to make ube brownies

Preheat oven. Preheat oven to 350°F (180°C). Line a 9-inch X 9-inch square baking dish with parchment paper.

Brown butter. Take a small saucepan and brown the butter on medium heat until all the butter is melted. Turn down to low heat until little brown bits show up on the bottom of the saucepan. 

Melt white chocolate. Put the white chocolate in a medium bowl and pour the browned butter over. Stir until all the white chocolate melts. Set aside.

Mix the wet ingredients. Mix the sugar and room-temperature eggs in a stand mixer or hand mixer for roughly 5 minutes. Once you achieve a nice light creamy colored mixture add the vanilla extract, ube extract ube halaya jam and salt and mix for 3 minutes. Add the white chocolate and browned butter to the wet ingredients. Mix until well incorporated.

Add dry ingredients to wet. Add the all-purpose flour and use a spatula to gently fold the flour into the mixture.

Pour into baking pan. Pour the batter into the prepared 9-inch X 9-inch baking pan.

Bake Bake for 30 minutes. Remove from oven and let it cool for 15-20 minutes before removing from the baking pan and cutting them. Enjoy with a glass of milk!

How to get the shiny paper-thin crust?

Ube brownies are already so eye-catching with the purple color. What drew me to making these is the contrast in color with the top brown paper-thin crust that forms. To achieve the brown shiny top layer beat the sugars (Both brown and white) with the room temperature eggs for at least 5 minutes or until you achieve a light cream-colored mixture. This is to ensure the sugars and eggs are fully combined and the sugars have completed dissolved in the egg whites before other wet and dry ingredients are added.

Ingredients, Variations & Adjustments

White sugar. Will create a chewier brownie.

Brown sugar. Brown sugar is used to make a chewy and fudgy brownie. I like to add it in to give it a little bit of chew. However this recipe I use ¼ cup and more white sugar. 

Eggs. Use room-temperature eggs. 

Unsalted butter. Browning the butter on the stovetop will bring out a smokey flavor to the brownies. Adding the browned butter over the white chocolate to melt it.

All-purpose flour. Any all-purpose flour will work with this recipe. If you would like fudgy brownies use ½ cup instead of ¾ cups.

Ube extract. Ube extract will add more deep flavor and vibrant color to the brownies. I use 1-2 tsp depending on who I am making this for. If I use 1 tsp it will be a pale lavender color. Adding 2 tsp will yield deep and vibrant purple color which is great for bringing to a party to wow the other guest. I have only seen ube extract in Asian supermarkets or online. The brand I use is McCormick Ube Flavor or Butterfly brand Ube extract

Ube halaya jam. Ube halaya jam is used to give it a little bit more ube flavor. I picked up my jar from my local Asian supermarket. Alternatively, you can purchase it here if you are not able to locate the jam. I have used different brands of the jam and this one also works as well.  

White chocolate. I use melting white chocolate for this recipe. It’s easier to melt with browned butter. Any white chocolate specific for baking will work but make sure not to use the white chocolate chip. They don’t melt properly in my experience. The white chocolate can be melted in the microwave if it is easier. I would melt it in increments of 10-12 seconds at a time and take it out to stir to make sure it melts evenly.

Vanilla extract. Use real vanilla extract. But artificial vanilla extract works as well. 

Salt. Elevates the flavors of the ube.

Equipment

Hand mixer or stand mixer isn’t required but highly recommended if you want to mix the sugars and eggs well. I own the KitchenAid stand mixer and hand mixer. These two are excellent and I will making all your baking done so much faster and easier.

Baking pan. The best size to use is a 9 X 9 inch baking pan. I recommend the OXO Good Grips Non-stick Pro Cake Pan Square 9 X 9 inch.

Smart Oven. I use the Breville Smart Oven Air Fryer Pro to bake all my baked goods. Its quick and bakes very evenly. Using the stove oven will work perfectly fine as well for this recipe.

How to get fudgy brownies

To get a fudgy brownie this recipe uses less all-purpose flour. Reduce by ¼ cup of all-purpose flour. This recipe is more firm in the middle and is cake-like. If you are going for a fudgy brownie use ½ cup of all-purpose flour.

Recipe FAQs

Why are my brownies not purple?

Make sure to use the right measurement of ube extract. For this recipe use 2 tsp to make sure the bronwies come out bright and vibrant purple.

Why are they not cooked in the center?

If the center of the brownies comes out undercooked make sure your oven is evenly baking the brownies. I like my brownies more 

Why did my brownies not come out with a shiny brown crust?

To get the shiny brown crust its best to use an electric mixer. Stand mix or hand mixer to beat the white and brown sugar with the eggs until its well incorporated. Skipping this step before adding all the wet and dry ingredients will bake a purple-topped ube brownie.

Can I add white chocolate chips to the brownies?

Yes. Add white chocolate chips after folding the all-purpose flour. You can even top it with some extra white chocolates before baking in the oven.

PRO Tips

Let it cool. Let the brownies cool for at least 20 minutes before cutting them into squares.

Under bake. Under baking the brownies is better than overbaking.

Use enough ube extract. When mixing the wet ingredients, you want to make sure the color of the batter is a deeper purple. This is a good indication if the brownies will come out a vibrant and deep purple color. If you see a light or lavender color add more ube extract.

This recipe calls for 1 tbsp of ube extract. This is the key to getting the vibrant purple color. If you don’t want to use too much I would suggest not using less than 2 tsp in order to achieve the color that is shown in my photos. I used 1 tsp and it was a light lavender color brownie.

What can I use instead of ube jam?

If you need a substitute for the ube jam you can steam sweet potato or Asian sweet potatoes and mash it and use ¼ cup.

How to serve

These will pair nicely with milk or pandan milk.

These are great as an afternoon snack or packed into a lunch box for the kids. You can even top it up with some ube jam or chocolate spread.

How to store

These ube brownies will keep in the fridge for up to a week but the best way to store them is to freeze them.

How to freeze and thaw

Cut the brownies into squares and wrap each one in plastic wrap and wrap them with aluminum foil. When you are ready to eat take them out of the freeze and let them thaw at room temperature in the saran wrap/aluminum foil.

These will keep for up to 1 month in the freezer

Looking for other baking recipes?

Check out my other baking recipes

Matcha White Chocolate Cookies

Matcha Puff Pastry Christmas Tree

Pate Chaud (Bánh Patê Sô)

If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.

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Matcha Puff Pastry Christmas Tree is an easy dessert to make for any Christmas party or gathering.  Puff pastry is delicious combined with the sweetness and nuttiness of the matcha powder mixture will be the perfect addition to your holiday get-together menu. EASY to make and the hardest part is waiting for the puff pastry to defrost. Let’s check out this easy recipe.

Why make this?

Eye pleasing appetizer. The Christmas tree shape looks great and is a perfect dessert to bring to a Christmas party or if you are the host. It’s beautiful and will be great with your Christmas menu.

Taste great. The matcha spread tastes sweet and light. It has a mellow grassy note and is naturally sweet.

Easy to make. Did you get invited to a party last minute? You can make this on the same day and the defrosting time is what takes time and patience. It’s easier to make than you think!

What is matcha?

Matcha is powdered green tea leaves. The leaves are dried and ground into a very fine powder. It possesses many health benefits such as helps reducing type 2 diabetes, fight cancer etc.

The green tea plant is grown in the shade for roughly 3-4 weeks and harvested. 

Matcha is most commonly used in East Asia and in particular Japan. Traditionally, ceremonial grade matcha is used at Japanese tea ceremonies.

Matcha has become a popular ingredient to be used in desserts and various types of hot and cold drinks such as teas, bubble tea and coffee.

What does matcha taste like?

Matcha taste varies depending on the grade of matcha. Ceremonial-grade matcha is light but has a complex flavour profile. It has mellow grassy notes and is naturally sweet nuttiness. It ends with a slight bitterness but also has hints of savoriness at the end. Commonly and very popular in Asian cuisine is umami flavor which adds a hint of depth and irresistible to the matcha. Always makes you want to go back for more. If you have more matcha check out my Matcha Rice Krispie Treat recipe to make more matcha recipes

What type of puff pastry to use?

Puff pastry can be found in the frozen section. They will come in 2 sheets and will vary in size/dimension. The ones that are sold in my local supermarket come in 10-inch X 10-Inch sheets. I use the same puff pastry in my Pate Chaud (Banh Pate So) recipe.

Ingredients and substitutions

Puff Pastry: I use store-bought puff pastry. It is easy to use and will guarantee a perfect puff pastry every time. I have not tried making my own puff pastry before.

Matcha powder: For this recipe, I used ceremonial-grade matcha powder to get a bright and vibrant green color. However, using culinary grade will work fine as well. Since this puff pastry doesn’t’ require bright green color like in my Matcha White Chocolate Cookie recipe to bring out a brilliant green color. I would suggest saving some money using culinary grade for this recipe.

Condensed milk: Add sweetness and help spread the matcha mixture evenly on the puff pastry. I use condensed milk. If you don’t have condensed milk you can also use honey to mix the matcha. This will change the color of the matcha mixture though.

Hot milk: Hot milk is used to help dissolve the matcha powder and blend well with the condensed milk. I use regular 2% milk but you can use milk alternatives like almond or oat milk.

Egg yolk: This is to add some color to the puff pastry. It is optional.

Icing Sugar: This is optional to dust on top after it’s done baking. 

How to make this recipe

Defrost puff pastry. Take out of the freezer 2 hours before you plan to start making the Christmas tree puff. Let it defrost on the counter.

Mix the matcha spread. Prepare the matcha mixture by combining hot milk with sifted matcha powder. Stir until it’s mixed well. Add the condensed milk to the matcha and stir until well combined. Set aside until the puff pastry is ready to use.

Prepare the puff pastry. Take the puff pastry and unroll. Use a rolling pin to roll out creases. The puff pastry sheets I get in stores come in squares (10-inch X 10-inch). It will very dependent on where you’re located. I have seen puff pastry sheets come in a rectangular shape. 

Cut puff pastry into a tree shape. There are two methods for cutting out the tree shape. I would suggest placing both sheets on top and cutting them. You can also cut them separately.

Option 1 – Wing it. 

• Step 1 Cut the slits for the tree trunk at the bottom. In the middle cut ½ inch slits on left and right. The trunk will be 1 inch in height.

• Step 2 To create the tree top place three marks. The first mark on the top of the puff pastry. The second and third will be on the left and right sides of the puff pastry 1 inch from the bottom.

• Step 3 Cut the diagonal lines from the top to the left and right. Cut the bottoms horizontally ensuring to keep the tree truck intact.

Option 2 – Use a template

• Step 1 Use parchment paper and cut out the exact same size as the puff pastry.

• Step 2 On the parchment paper cut the slits for the tree trunk at the bottom. In the middle cut ½ inch slits on the left and right. The trunk will be 1 inch in height.

• Step 3 To create the tree top place three marks. The first mark on the top of the puff pastry. The second and third will be on the left and right sides of the puff pastry 1 inch from the bottom.

• Step 4 Cut the diagonal lines from the top to the left and right. Cut the bottoms horizontally ensuring to keep the truck intact.

• Step 5 Place the parchment paper on top of the puff pastry and cut the puff pastry ensuring to cut along the outside of the parchment paper.

Spread the matcha spread. Place one sheet of the Christmas tree on your baking sheet with parchment paper and spread the matcha mixture. Place the second cut sheet of puff pastry on top.

Cut and twist the branches. On both sides cut horizontally from both sides but leave one inch in the centre uncut to keep the Christmas tree intact. DO NOT CUT all the way through. I cut the horizontal lines approximately 1 inch apart. Then start twisting. Press the edges of the twisted branches down at the ends.

Egg wash. Using a brush to cover the top of the puff pastry with egg wash to give it a nice golden color.

Preheat oven to 375 ° F. Bake for 15 minutes or until the entire Christmas tree puff is puffed up

Cool and top if icing sugar. Take the puff pastry out of the oven and let it cool on the baking tray for 5 minutes. Transfer to a cooling rack and with the extra matcha mixture, I brush it lightly over the puff pastry and dust with some icing sugar.

How to store

Once baked this can be stored in an airtight container for up to 5 days.

How to serve

These go great with a cup of hot coffee Pumpkin Spiced Latte with Vietnamese Coffee or if  you prefer a caffeine-free drink try this with Pandan Milk.

Recipe FAQ

What if the puff pastry is too soft?

If the puff pastry is to soft chill in the fridge for 15 minutes. When it is too soft it is more difficult to work with. Especially since you will have the matcha mixture and make twist to create the branches of the tree. 

PRO Tips

Sift the matcha. Matcha powder clumps easily and sifting it prior to mixing it with the hot milk will ensure you get an even green color. 

Defrost the puff pastry. Make sure to defrost the puff pastry for 2 hours on the counter before using. This will ensure there are no cracks when working with the puff pastry. 

Assemble the Christmas Tree on the baking tray. It’s easier to do the cutting and twisting on the baking tray. I found it difficult to transfer to the banking tray as it softens up and all the matcha mixture gets messy during the transfer process.

If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.

Follow me at CookwithChung on Pinterest to get a notification of all my latest recipes!

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This flaky and airy baked pate chaud with a flavorful meat filling is so delicious. Pâté chaud is also known as bánh patê sô or Vietnamese meat pastries. This is the perfect breakfast pastry or a great afternoon snack with a hot cup of Vietnamese coffee. It is easy to make a big batch and serve it at a party. This will definitely make you the talk of the party!

Why make this?

Great appetizer: These are great to serve as appetizers at a party. You can make enough to serve 1 – 2 per person with this recipe for a party of 10-20 people.

Savory Snack: These are a combination of a flavorful meat filling and a flaky puff pastry that really works together. They are easy to warm up in the toaster oven and having extra in the refrigerator as an afternoon snack for the kids is a lifesaver.

Easy to make: These are easy to make. You don’t need to have expert-level baking experience to master this recipe. Buying store-bought puff pastry and having a bit of patience will help you create a near-perfect pate chaud.

What is pate chaud?

Pate Chaud translated in English means “hot pastry pie” and is known as a savory Vietnamese puff pastry. It is inspired by French cuisine and the puff pastry is incorporated into this recipe to create one phenomenal pastry. These were known by Vietnam during the French colonism.

The meat filling is commonly made with ground pork, however recent variations of chicken and beef can be used as well in this recipe.

Ingredients and Substitutes

Ground pork: I use regular ground pork for this recipe. There is a bit of fat to keep the meat filling slightly juicy. The alternative is using chicken or beef. I personally have not tried using it but if opting for the alternative meat filling use the same amount and if you are using chicken add a tbsp of oil to give it a bit of oil to turn it more juice once baked.

Puff pastry dough: The brand I buy is pre-rolled and have 2 sheets. The sheets come in 10 in x 10 in size. 

Onion: I love adding onions to give it more flavor. Use white or yellow onion.

Shallot: Shallots taste slightly different than onions and add a delicate and sweet flavor. If you don’t have you can leave it out.

Wood ear mushrooms: These dried fungi add a nice crunch texture to the meat filling. Its commonly used in many ground pork meat mixtures in Vietnamese recipes. I buy mines at my local Asian supermarket in the dried food section. It may be difficult to find if you are not near Asian supermarket. Leave it out if you don’t have any on hand.

Oyster sauce: Gives a nice depth to the meat filling. I also like to use vegetarian mushroom oyster sauce.

Sesame oil: Adds a smokiness to the meat filling.

Salt, pepper, sugar: Flavors the meat filing.

Fish sauce: Adds umami flavor. I like to use Three Crabs Viet Huong Fish Sauce.

Eggs: Separate the egg yolk from the egg white. The egg white I use to keep the puff pastry intact. I brush the edges. The egg yolk is used to brush the tops to give them a nice lovely deep golden color during baking.

How to make

Defrost the puff pastry. Take the puff pastry out of the freeze for 2 hours before you plan to assemble and bake the pate chaud. Leave it out to defrost on the counter. Alternatively, you can take the puff pastry out of the freezer the night before and defrost it in the refrigerator overnight.

Mix the meat filling. Combine the ground pork, onion, shallot, wood ear mushroom, oyster, sauce, sesame oil, salt, black pepper, sugar and fish sauce. Mix well. Refrigerate if you are waiting for the puff pastry to defrost.

Prepare the puff pastry. When the puff ready is ready to be used. Take them out of the box and remove the plastic wrap. Depending on the brand it will either be rolled up with parchment paper or folded without parchment paper. Take a rolling pin and roll the sheets flat. Only handle the sheets you are using first. Take a pizza cutter or pasta cutter and cut and cut the sheets into roughly 3-inch X 3-inch squares. 

Assemble and egg wash. Spoon approximately 1.5-2 tablespoons of the meat filling onto the centre of each square of puff pastry. Use the egg whites and paint the sides and place another square of puff pastry on top. Using your fingers gently press down all four sides. Take a fork and press down on all four sides to give it a nice edge.

Repeat. Once you are don’t with the first box of puff pastry repeat step 3-5 with the remainder of the pork filling.

Preheat your oven. Preheat the oven to 375°F

Egg wash and bake. Coat the puff pastry with the egg wash using silicone brush. Bake the puff pastry on the middle rack for 30 mins or until its puffed up and golden brown on the top. Take out and let it rest for 5 minutes and transfer to cooling rack.

How to serve

Serve these for breakfast, afternoon snack or even lunch. They pair exceptionally well with a nice cup of coffee or with Pumpkin Spice Latte with Vietnamese Coffee on a nice fall or winter day.

How to store

Store in an airtight container in the refrigerator for up to 5 days.

How to reheat

Reheat in a toaster oven for 5-7 minutes. Depending on your oven’s heat power it will vary.

Expert Tips

Puff Pastry. The key is to handle the puff pastry in 2 hours after you have taken it out of the freezer. You are looking for a slightly cold yet defrosted puff pastry. When you unroll you want the puff pastry to not crack. A smooth top after rolling it out with e rolling pin is what you are aiming for.

Recipe FAQs

Can you freeze pate chaud

No, once the pate chaud is baked it should be consumed within 3 – 4 days. Freezing the baked pate chaud will lose its fluffy flakiness.

But, you can freeze assembled unbaked pate chaud. Take them out of the freeze and defrost in the refrigerator overnight and bake for 30 minutes at 375°F 

Can you add real liver pate?

Yes, use real liver pate to mix in the ground pork filling. I personally don’t use liver. If you would like to add liver pate add 2 tablespoons to give it a smooth texture. 

Why are they coming out soggy on the bottom?

There are two things that come to mind if the bottom of the pastry is coming out soggy. 

Take out the puff pastry and let it sit for 2-3 minutes and transfer it to a cooling rack. This will allow the bottom of the pastry to cool without trapping moisture.

The alternative is the oven rack is set too high. The heat isn’t reaching the bottom of the tray and is undercooking.

Can you skip the egg wash on the top?

Yes, but I don’t recommend it if you are looking to have a beautiful golden top. It won’t alter the taste but aesthetically it will not look as nice. You will get a light color flaky top.

PRO Tips

Don’t use the puff pastry to soon or late. The puff pastry should be handled at the 2-hour mark to ensure it is not too soft and more difficult to handle. You want the pastry to defrost and still feel cold to the touch.

Use regular ground pork. The fat in regular ground pork will make a juicier filling. If you only have lean ground pork I would suggest adding 1 tablespoon of oil to turn the filling more juicy and tender.

Cut into squares. This is my waste no food mindset that I learnt growing up. Cutting them into squares will ensure you use up all the puff pastry. Using a cookie cutter to cut shapes out and toss out the unused puff pastry.

If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.

Follow me at CookwithChung on Pinterest to get notifications for all my latest recipes!

Disclaimer: If you purchase anything through a link on this site, I may receive a small commission from the purchase at no extra cost to you. I only recommend products that I would personally use. Thank you so much for the support!

This Vietnamese Sate Sauce (Sốt Sa tế) is versatile and can be used in different ways. Add to your noodles, noodle soup or marinate your meats with it. The lemongrass and garlic will add much flavor to anything you add this sauce to. Help elevate your dishes by adding a teaspoon and letting it absorb all that goodness. Let’s jump into this recipe.

Sate sauce is a spicy yet flavorful blend of lemongrass, garlic and shallots.

Why make this sate sauce?

Easy to make: Many of the ingredients are staples at home or easily can be found at the Asian grocery store. And it will take you less than 30 minutes to make this!

Adds heat and flavor to any dish: I love adding this to my pho soups. Really this will work with anything. I have even topping this on my waffles or ice cream and it elevates it with the garlic, lemongrass and spicy heat.

Why we love this recipe?

Share with family and friends: Food is a love language in my culture. Makin a big batch and jarring this to give to family and friends will surely give you extra brownie points when it comes to Christmas and Chinese New Year. You can even make a big jar and bring it to family gatherings and you will be he big talk of the party.

Easy to adjust to your spice preference: This recipe is so easy to make and even easier to adjust to your spice preference.

Not too spicy: This recipe calls for less Thai Chilis, which is the one chili that will make this recipe super spicy if you decide to use more. If you like to add some heat but more aromatic flavor to your dishes this is the perfect recipe for you.

What is sate sauce made of? 

This sauce is made with chili pepper, lemongrass, garlic and shallots. These aromatics are cooked in the oil which is infused and adds flavor to the oil.

Seasoning is added to elevate the flavor. Salt, fish sauce, and soy sauce helps add saltiness.

Is sate sauce the same as satay sauce?

These two types of sauce are different. Although they do sort of sound similar I can see why they may get confused as the same sauce. Satay is a peanut-based sauce used for skewered meats. Primarily used in Indonesian cuisines.

Sate sauce is this red oil-based sauce used to marinade or top foods, and soups and is used mainly for Vietnamese dishes.

What does sate sauce taste like?

This sate is lightly spicy with a punch of lemongrass and garlic flavor. The gochugaru adds a nice redness and elevates every bite of food with smokiness and spiciness.

Can this chili sauce be used for pho?

The sauce can be added to pho if you would like a bit of flavor kick. You can actually add it to any noodle soups when you need a bit of heat. This sate sauce is not the same as the bun bo hue sate. The recipe is slightly different.

Is this the same as sate chili oil?

They are the same since Vietnamese Sate Sauce has oil and chili in it. The Vietnamese sate sauce takes elements from Chinese chili oil but adds many of the popular Vietnamese aromatics to add more flavor.

Ingredients and substitutions

Chili peppers: Thai chilis are spicy. They will add that super spicy kick to the sauce. I like this sate sauce a bit lighter in spice level so I only use 3 Thai chilis. You can increase and up more if you would like it super spicy. I keep the seeds and add it to the sate sauce. If you are looking to substitute the Thai chilis the closest pepper would be the cayenne peppers for the spice.

Garlic, shallots and lemongrass: These aromatics are going to add the full flavor to this sauce. The garlic will add that garlic flavor to the oil. I like using fresh lemongrass and chopping it up in a food processor. The lemongrass flavor comes out much better. However, if you are tight on time or feeling lazy the frozen finely chopped lemongrass in the frozen section is a good substitute. Use 1/2 cup.

Oil: Use a neutral oil. I like to use vegetable or canola oil. You can also use grape seed oil.

Gochugaru: Gochugaru is a Korean chili flake. It adds a nice kick and also gives the oil that signature red color. Feel free to add more if you would like more heat. An alternative is paprika. Add 1 tbsp. If you like it spicier you can also add cayenne pepper as well. Make a ratio of paprika and cayenne pepper if you are feeling adventuresome.

Fish sauce: Adds a nice umami flavor to the sauce.

Sugar, salt and soy sauce: Adds more flavor and gives it a nice elevated taste. Feel free to add more or less base on personal preference.

How to make my sate sauce recipe

Wash and dry the garlic, shallot, Thai chili peppers and lemongrass. Finely minced all either in a food processor or hand chop. 

In a medium saucepan heat up the oil. Once hot add the garlic and shallot and fry for 5 minutes or until lightly golden brown.

Add the lemongrass and cook for 5 minutes or until lightly crispy.

Add the thai chili and gochugaru and cook for 5 minutes.

Lastly, lower the heat to medium-low and add the soy sauce, fish sauce, sugar and salt and cook for 5 minutes.

Recipe FAQs

Can I add MSG?

MSG is a popular ingredient to add to the sauce. I personally, don’t have it at home so I left it out. However, it does add extra umami flavor to the sauce. If you have some at home and wish to use it I would add ¼ tsp.

Expert Tips

Use fresh ingredients. Fresh ingredients mean the flavor will come out more so than buying frozen or prepackaged. 

Avoid using high heat. Making the sate sauce requires a bit pf patience and a watchful eye. Turning it up to high heat in hopes of cooking this faster is going to make a lower-quality sauce. You want to cook the aromatics so it infuses into the oil. This is where all the flavor will be when you add this to your dish or marinade. 

Don’t burn the aromatics. Burnt aromatics will make the oil taste burnt. What you are aiming for is a light golden-brown color when frying in the oil. 

How to serve

I like to add this to many Vietnamese dishes, stews, soups..etc. This honestly will go with anything that you have a nice flavorful kick.Its great for marinading meats like beef and chicken. Its great to top your sunny side eggs. If you are feeling lazy boil some noodles and spoon it over and mix it up to make some Sot sa te noodles.

Here is a list of recipes I love spooning a teaspoon to

Vietnamese Chicken Curry Ca ri ga

Banh Bao

Bun Rieu – Instant Pot Recipe

Pumpkin Shaped Gnocchi with Asian Inspired Butter Sauce

Vietnamese Egg Meatloaf (Cha Trung Hap)

This is literally the most versatile sauce you will use and it will go with anything and everything.

How to store

Keep this in an air-tight jar in the refrigerator for 1 month. When I know I have guest or planning a big meal I will take it out and leave it on the table for everyone to add to their soups. Leaving it out will bring it to room temperature.

If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.

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These matcha white chocolate cookies only need one bite and you will literally keep going back to the cookie jar for more. If you prefer a cookie that is less sweet this is the recipe for you. Here we use less sugar and butter to bake these cookies. The earthy grassy matcha will add a nice balance. Topped with some sea salt to cut the sweetness even more.

Why make these cookies?

Family and Friends will love them: These are a true hit with family and friends. Its unique and flavor so for even those who have never tried matcha cookies will love the complex flavor profile. It has grassy notes with hints of nuttiness.

Can be mixed by hand: This recipe does not require a hand or stand mixer. The wet and dry ingredients can be mixed by hand. 

Why we love this recipe?

Less sweet and oil:  Matcha will lessen the sweetness of the cookies and give it a nice earthy flavor. This recipe also calls for less sugar and less butter without compromising on the taste. 

Nice pick-me-up snack: Matcha has caffeine and I enjoy these with my afternoon tea to give me a nice jolt of energy for the evening. Just make sure to not eat these in the evening otherwise you may have a hard time falling asleep. 

Thicker cookies: I like my cookies with a little height to them. So using less butter helps so the cookies don’t spread out as much. 

Better than store-bought: They taste great and have a lovely matcha flavour. Freshly baked cookies are soft and chewy and will satisfy any matcha cookie craving. You will keep going back for more.

What is matcha?

Matcha is powdered green tea leaves. The leaves are dried and ground into a very fine powder. It possesses many health benefits such as helps reducing type 2 diabetes, fight cancer etc.

The green tea plant is grown in the shade for roughly 3-4 weeks and harvested. 

Matcha is most commonly used in East Asia and in particular Japan. Traditionally, ceremonial grade matcha is used at Japanese tea ceremonies.

Matcha has become a popular ingredient to be used in desserts and various types of hot and cold drinks such as teas, bubble tea and coffee.

What does matcha taste like?

Matcha taste varies depending on the grade of the matcha. Ceremonial-grade matcha is light but a complex flavor profile. It has mellow grassy notes and is naturally sweet nuttiness. It ends with a slight bitterness but also has hints of savoriness at the end. Commonly and very popular in Asian cuisine is the umami flavor which adds a hint of depth and irresistibility to the matcha. Always makes you want to go back for more.

What are the different in grades of matcha?

Matcha has different grades. They will vary based on the quality harvest times, how and where it is processed.

The following are two main grades of matcha:

Ceremonial: Hands down the highest quality matcha and typically only used for tea. The price tag on ceremonial is higher than culinary and it’s best to use it for drinking. However, If you are looking to get the bright vibrant green color in your baked desserts use ceremonial. I only use this if I need to bring some eye candy desserts made with matcha to impress.

Culinary: This grade of matcha is more affordable and typically is used for baking. I used culinary-grade matcha in my baked goods and it will come out brownish green and does not look like those bright vibrant baked goods you will see in pictures. If you are big on baking with matcha and don’t care for the color I would suggest using culinary grade as it’s more cost effective. 

I have made this recipe with culinary and ceremonial matcha and I will always use the ceremonial matcha. I get a beautiful vibrant green cookie.

Here is a picture of the difference in matcha colors. One is a dull green color while the other eis bright and vibrant!

How to make this recipe?

• Brown the butter. Brown the butter first Get a saucepan and turn the heat to medium. Add the butter and brown for approximately 6-8 minutes, or until you see brown bits at the bottom and a little bit of white foaming action on the surface. Once you see this turn the heat off and remove it from the stove. Let it cool down completely.

• Mix dry ingredients and sift. In a small mixing bowl combine the all-purpose flour, salt, baking soda and matcha. Using a sifter sift the ingredients to remove any clumps. The matcha will often times be clumped together. Sifting it will ensure the matcha is evenly mixed to create a vibrant green color.

• Mix the wet ingredients. Take a mixing bowl and add the butter, granulated sugar and brown sugar and mix until well mixed. Add the egg and vanilla extract and mix until you get a nice light creamy texture. Use a stand mixer to help mix it faster, but a hand mixer will also work fine. It will just take an extra minute or two to get the texture.

• Mix wet and dry ingredients. Add the sifted dry ingredients into the wet and mix with a spatula. Hand mixing will ensure the dough will not raise and fall flat in the oven by adding excess air to the dough. 

• Add white chocolate. Add the white chocolate chips and mix until well incorporated into the dough.

• Scoop dough then chill the cookie dough. Use a cookie scoop/ice cream scoop 3 tablespoon to scoop the cookie dough (I get 8 cookies with this recipe). I let the cookies rest in the fridge for 30 minutes.

• Preheat oven to 350 °F. Take the cookies out of the fridge and preheat your oven to 350 degrees Fahrenheit

• Flatten and bake the cookie dough. Cover your baking sheet with parchment paper and place the cookie dough 3 inches apart. Since this recipe uses less butter I like to roll the dough and press down to give it a cookie flatten shape. Bake for 10-12 minutes. Take out of the oven immediately and let it rest for 10 minutes on the baking sheet.

• Let is cool and eat. Move the cookies to a cooling rack. Enjoy! 

Ingredients and variations

all-purpose flour – All-purpose flour works best for tender cookies. This is the most common flour type to use for all baking recipes. 

baking soda – Baking soda will help the cookies have a fluffy and lighter texture. Make sure to use baking soda and not baking powder.

matcha powder – matcha powder will give the cookies that beautiful and vibrant green color. It will add a nice nuttiness and mellow sweetness. I use ceremonial grade matcha to get that beautiful eye-catching green colour. You can use culinary grade but the color will come out brownish and will taste slightly bitter.

salt – Helps balance the sweetness and brings out all the flavor from all the other ingredients.

brown butter – Browning the butter before mixing the wet ingredients is a game changer. The brown butter makes this recipe unique. The flavor profile is sweet, toasty and nutty. It adds a caramel hazelnut flavor. When the butter is browned there will be bits and specks at the bottom of the pan. There are the milk solids that develop when they are cooked. These will add flavor and depth and I always try to scrape it all into the wet mixture.

granulated sugar – The granulated sugar will help the cookies crisp up slightly.

light brown sugar – The brown sugar will create a dense, moist and chewy cookie.

egg – Room temperature is key. Use the best quality eggs you can find. Free-run organic is recommended.

vanilla extract – Adds a very nice vanilla flavor. A little bit goes a long way for this recipe. Use real vanilla extract. But artificial will work as well.

white chocolate chips – The white chocolate chip really complements the matcha flavor. It’s not overly sweet but I like to use less white chocolate chips so feel free to add an extra 1/4 cup if you like white chocolate chips. I have used dark semi-sweet chocolate chips in this recipe and it taste great. It just doesn’t look as pretty with the beautiful green matcha color. Any shape or size works great with these cookies. 

Sea salt (topping) – I like to sprinkle some sea salt on top before baking to give it an extra bit to help balance out the flavors. Leave it out if you don’t need the salt or you prefer the sweetness

Recipes FAQs

Why are my cookies overspreading?

Overspreading is usually caused by using too much butter or not placing the dough in the fridge prior to baking. Chilling the dough will allow the wet ingredients to absorb the dry ingredients more evenly

Why are the cookies not spreading?

This recipe uses less butter so it won’t spread unless you give the cookie dough a press down prior to putting them in the oven. 

Why are my cookies coming out dull and brownish color?

This recipe made vibrant green colored cookies. If you see that its not bright or is dull looking this could be caused by:

Overbaking them or the cookies are too close to the heat in the oven. 

The other reason is using low-quality matcha. Make sure to use ceremonial grade matcha to get the bright green color. It is more expensive but worth it to get that green color. 

How much matcha to put?

I use 1 tablespoon of ceremonial-grade matcha and the cookies came out vibrant green. I have used culinary-grade matcha and even used 1.5 tablespoons but the color will never come out as bright and vibrant as ceremonial. So even using more will not work. 

Unfortunately, the grade of matcha is the key to getting the brilliant green colour. Not really the quantity of matcha. Any ceremonial grade matcha will work. Here is one that I recommend Sugimoto Tea Ceremonial Grade Matcha Green Tea. This will work as well.

How to make chewy matcha cookies?

The key to creating a moist and chewy cookie is to use a stand mixer or hand mixer to get the wet ingredients mixed well into a light and creamy texture. You’re aiming for color of the wet ingredients to lighten and look almost like a caramel color.

Expert Tips

Don’t overbake. Take the cookies out when the edges are crisping up. I always bake for 12 minutes and it’s the perfect amount of time. The cookies will continue to cook once you take them out and let them rest on the baking sheet for 10 minutes.

Sift the dry ingredients. This is important when baking so there are no clumps. But with matcha since it’s so fine and the color is so vibrant it’s important to remove all the clumps in the matcha to create an even color cookie.

Brown Sugar. Using brown sugar will add moisture to the cookies. They will ensure they come out soft and chewy.

Chill dough for 30 minutes. I like my cookies with a little height instead of flat wide cookie that will be too hard and crispy.

Use highest quality matcha possible. Try to buy ceremonial-grade matcha for this recipe. Often times cookies are meant to be eye-catching and look delish. You want to open that oven door and see the brightly and most beautiful green color cookies ever. I’ve used culinary grade and boy was I sad and disappointed when they came out brownish and dull green. Don’t make that mistake!

How to serve

These goes so well with pandan milk or a cup of Pumpkin Spice Latte with Vietnamese coffee.

How to store

These cookies can be stored for up to 5 days in an airtight container on the counter in the shade. Not directly in the sunlight.

If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.

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Banh Bao is a traditional steam bun filled with ground pork, Chinese sausage, quail egg, wood ear mushrooms. Steamed in a large steamer creates a fluffy and savory steamed bun for breakfast or an afternoon snack. Let’s check out how to make some delicious fluffy banh bao for the whole family.

I grew up in a household that made our own Chinese bao. It was a tradition.  We made Chinese pork filled bao, Chinese bbq pork bao, mantou, green onion bao you name it. My family grew up making them weekly. They were made with love and it was always a weekend pastime to make them with my mom and grandma. It would be handed out to love ones. Kitchen aid stand mixers weren’t available in my household, so everything was kneaded by hand and it was a family endeavour that I miss a lot now. I hope that my kids one day will enjoy making bao with me when they are older. They are still too young at this age and will treat the dough like playdoh.

I loved helping my mom and grandma when we made the dough. It was both a fun time playing with the dough and helping them add the ingredients to make the dough.

This Vietnamese banh bao was one that I only started to make when I met my husband. My mother-in-law would drop these off in the mornings still warm all made fresh in the early morning. It has a distinct flavor and the egg and Chinese sausage add a nice savouriness to the bao. It keeps you full longer and is hearty.

When I eat these it just reminds me of my childhood meshed with Vietnamese cuisine.

What is Banh Bao

Bao means buns in Chinese and banh translates to cake or bread in Vietnamese. Banh bao is a steamed sweet fluffy white bun that meshes both Chinese and Vietnamese together into an amazing wholesome breakfast bun or afternoon snack. 

The filling is seasoned ground pork mixed with onions and wood ear mushrooms. Chinese sausage and eggs are also added as part of the filling.

This Vietnamese bun has Chinese ingredients added and in Cantonese, it’s called “dai bao” – which translates into “big bun”. Historically this bao has both Vietnamese and Chinese cultures mixed together due to Chinese immigrants bringing the bao to Vietnam. This is where you will see the ground pork seasoning has many Vietnamese flavors meshed with Chinese bao.

Why make this

Great for making a big batch: This recipe can easily be scaled up or down. If you are looking to only make 6 or 24, just reducing by half or doubling up on every ingredient.

Freezes well: These hold well in the freezer and are perfect to steam up if you have a busy morning and want a hearty homemade breakfast.

Great to share with family and friends:  Sharing is caring. Food is the love language in my family and making more and sharing with family and friends is the best way to show you love and care for them. 

Why we love this recipe

Perfect snack size: The recipe makes the perfect size banh bao. As someone who needs to be more mindful about how much carbs I eat these are the perfect size to give me a nice filling breakfast without feeling guilty. The size is also perfect for kids and makes a great lunch or after school snack.

Kids will love it: Kids will enjoy this banh bao recipe. The dough is sweet and fluffy and the filling is savory. The Chinese sausage and quail eggs are a big hit with the kids. They will devour them quickly.

The dough ratio is perfect: I like the ratio of bao to filling this recipe makes. There are times when I have purchased store-made banh bao that is just all dough with a small portion of pork filling. This recipe makes a really enjoyable filling-to-bao ratio.

Premix or homemade flour mix?

Premix or homemade flour mix is a personal choice. I use premix when making bao because the brand I like to buy comes with yeast. Not all brands come with yeast so be mindful that if you are shopping for flour you will need instant yeast.  I use Kim Tu Thap Banh Bao Mixed Flour (Bot Banh Bao)

My mother-in-law is a banh bao expert and she uses premix banh bao flour as well. 

I made banh bao with the homemade flour mix and it, unfortunately, did not turn out. I thought I had an extra package of premix in the pantry but did not want to make a drive out only to buy one bag of premix flour.

 The dough was chewy and it came out yellow even though I added vinegar to the dough and the steamer water. My vote is to use premix banh bao flour mix so you get the fluffy and white dough. My girls even noticed and told me this is not the same as the usual bao I make. 

Ingredients and Variations

Banh Bao premix flour with yeast package: I like using the banh bao premix flour by Kim Tu Thap Mixed Flour (Bot Banh Bao). I know it is not the popular choice but this is the brand I started with and is what was available to me at the time and I never bothered to try other brands. Why change it up if it never disappoints and I get fluffy white banh bao. 

White vinegar: White vinegar is optional. I add vinegar to give the bao a bright white color. This can be left out. I find when I don’t add some to the dough the bao comes out of the steamer more yellowish. 

Ground pork: Use ground pork with some fat in it to give it a nice juicy filling. You can substitute with pork paste that can be found in the frozen section at Asian supermarkets. But I find using ground pork healthier compared to pork paste. You can also substitute with ground chicken, use dark meat to give it a juicier texture. I have not tried this but should yield similar results. 

Wood ear mushrooms: Wood ear mushrooms give a nice texture and crunch to the filling. If you don’t have any on hand you can leave it out. Use dried shitake mushrooms as a substitute use 1 large and make sure to squeeze out all the water.

Onions: Finely chopped and gives a nice flavor to the filling. You can also add red shallots and/or a little bit of green onions.

Chinese sausage: This is a must for the filling. It is salty and balances out the flavor of the pork and quail egg. Chinese sausage is cured pork and/or chicken aka lap cheong can be found in Asian supermarkets. I have seen them near the meat section. Sometimes in the refrigerator or beside it. Chinese sausage is preserved so they are shelf stable. I buy the ones that are packaged, but you will see them hanging on strings as well. 

Quail egg: These little cute quail eggs are so fun to eat. You can find quail eggs in any large grocery store near regular eggs. Substitute with regular eggs if you are unable to find them. Boil the regular eggs, peel and cut them into 4 lengthwise. 

Sesame oil: I love the sesame oil it adds smokiness to the filling. Omit this if you don’t have it available.

Fish sauce and oyster sauce: Flavors the filling with a nice umami taste. A little bit goes a long way. If you don’t have fish sauce or oyster sauce add 1 tbsp of soy sauce.

Sugar, salt and black pepper: Seasonings and adds flavor.

How to make it step by step (With pictures)

Making the dough

Combine warm milk with yeast and let it sit to activate for roughly 10 minutes.

I use my mixer and add all the wet ingredients and mix with the paddle attachment.

I add all the dry ingredients and let them mix for about 1 minute. Turn off the mixer and replace the mixing paddle with the dough hook and mix for 3-4 minutes or until the dough is well mixed. 

Take the dough out of the mixing bowl and flour a clean work surface, start kneading the dough until its nice and smooth.   

Place the dough in an oiled bowl and store it somewhere nice and warm to rise for about 1 hour. I recommend a nice spot near the stove after you have turned on the stove. It should double in size. 

Following the recipe instructions, the total weight of my dough is roughly 800 grams. I divide them into 12 equal sizes roughly 68 grams each. If you are not picky about equal sizes you can cut them up and eyeball the size.

Filling

Dividing up the pork mixture into equal size and rolling them into a ball will help you assemble the buns much easier and faster. This recipe makes enough for 12 assumingly good decent size pork balls.

Assembling the bao (with pictures)

Pleating the banh bao

Pleating bao is a skill that can be mastered after you have made enough bao. This is probably the relaxing and fun part for me. It is therapeutic to assemble bao. Have fun with this step and regardless of how it turns out it will still taste amazing after it is steamed.

There are 2 methods that I recommend to pleat the bao. 

Method 1 (more work but looks cute)

1. Using your primary hand form a small fold with your thumb and index finger. Hold the fold and using your opposite hand place your thumb underneath and your index finger on top and push the dough towards the fold to form the second pleat. You are looking to make an accordion fold. Continue forming these pleats while at the same time rotating the bao until you reach the end.
2. There will likely be a hole at the top. Using both hands gently close the hole by squeezing it close.
3. Give it a gentle twirl and that’s it!
4. Place on top of parchment paper square. 

Method 2 (quick and easy but not as pretty)

1. Grab the opposite ends and bring the dough together over the filling. 
2. On the opposite sides that bring the other sides over. It’s like wrapping the filling up 
3. Using both hands seal the center, making sure there are no openings.
4. Place the bao on top of parchment paper square.

Steaming

Prepare your steamer.

Add enough water to a large wide pot with a lid and add ¼ cup of white vinegar. Bring it to a boil and place your steamer tray/ bamboo steamer over the water.

Add the bao to the steamer ensuring there is 1 inch of space between each bao. My metal steamer can steam 6 bao at a time. It has two layers and I will steam 3 per tray. I steamed them in 2 batches.

Steam for 20 minutes. If the water runs low add more and make sure the water is boiling before adding the bao to the steam to ensure they are thoroughly cooked.

Equipment

A bamboo steamer or metal layered steamer is a great investment If you are planning to make this recipe or any bao recipe. Use a large sauce pan with a lid and use a trivet to steam with the bamboo steamer. Check out my Vietnamese Egg Meatloaf recipe that is also steamed in a metal steamer.

When steaming bao make sure the water does not touch the bao otherwise it will come out soggy.

How to serve

This is a great breakfast recipe and I would serve this will a nice cup of pandan milk or pumpkin spice latte with Vietnamese coffee.

If you are enjoying this as an afternoon snack it goes well with Vietnamese Avocado Smoothie.

How to store

These can be stored in an airtight container for up to 3 days in the refrigerator. Similar to store-made bao, take Saran Wrap and individually wrap them.

Freeze the bao on a tray for 3 hours and keep them in a freezer bag for up to 3 months.

How to reheat

Use a steamer and steam them for about 5-7 minutes. They also heat up really well in the microwave. Wrap them up in a slight damp paper towel and heat for 2 minutes on high heat.

For frozen bao they will need to be steamed for 8-10 minutes. Microwave frozen bags for 3-4 minutes with a damp paper towel.

Pro Tips

Use a scale: I use a scale to divide up and make sure they are all equally portioned out for both the dough and the pork filling. It helps to ensure they are all cooked evenly during the steaming process.

Rising the dough: If you don’t have a nice toasty spot to rise the dough, turn on the oven at the lowest setting and turn it off. Place the dough in the oven and let it rise for about 1 hour.

Use your hands to mix the filling: Often times when you buy ground pork the pork comes out string-like. I highly recommend using your hands to mix and squeeze the parking filling so that texture of the pork comes out like a paste. This will give the filling a nice smooth texture after they are steamed.

Set up a workstation: I highly recommend making sure to assemble the bao on a clear large table where you can set up all your dough and filling and assemble it efficiently. Have the parchment squares ready so when you are done assembling you can set it aside.

Recipe FAQs

How long to steam

I steam them for 20 minutes. This will vary depending on your stove and also the size. If you decide to make them larger steam them for longer. If you make them smaller steam to for less time.

How many bao does this recipe make?

This exact recipe makes 12 baos. They are a decent size, big enough as an afternoon snack or for breakfast. Even having two of them would be filling enough for lunch.

Can I double the recipe? Or reduce by half?

For sure! This recipe can be doubled just make sure to double everything else. If you want to reduce it by half scale it down by half.

Do you have a homemade flour mix for this recipe?

If finding the banh bao premix flour is not possible. I have a backup recipe I used. But be warned it will not compare to the premix flour.

Yeast activation

1 packet of instant yeast (8 grams)

1 cup warm whole milk

1 tsp sugar

Flour Mix

3 cups of all-purpose flour

½ cup sugar

1 tbsp oil

1 tbsp white vinegar

1 tsp baking powder

1 tsp salt

The steps are exactly the same as the premix flour instructions. See below for the step-by-step instructions.

If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.

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Are you looking for a simple way to add flavor to your milk? Look no further, this pandan milk is so easy to make! All you need is pandan syrup and it will change up the flavor profile of any milk drink in less than 5 minutes. Let’s take a look at what pandan milk is and how easy it is to make.

Why we love this recipe?

• Easy: Simply add the pandan syrup to the milk and that’s it for a simple pandan milk drink. 

• Flavor: This syrups adds a lovely floral vanilla-like taste to any drink. Its nutty and gives this after taste that wants you to keep having more sips. It’s a natural flavoring that is used commonly in southeast Asia and I can’t blame them for use this in so many desserts and baked goods. Its amazing!

What’s pandan syrup

Pandan is popular in south Asian countries and used commonly in many desserts, baked goods and drinks. Pandan syrup is a simple concoction of pandan extract and sugar boiled to create a sweet syrup that is grassy and nutty in taste. It is called the natural vanilla flavor of east Asia. Find my easy Pandan Syrup recipe here to help make pandan milk in under 15 minutes.

What is the difference between Pandan Juice/extract and pandan syrup?

Pandan juice/extract is the product of pandan leaves blended with water to extract the color and flavor from the leaves.  Using a high-speed blender to break down the leaves so it can be extracted and mixed into the water and used for baking, drinks or desserts.

Pandan syrup is made with pandan juice/extract and sugar is boiled down so the sugar is dissolved and is sweetened and can be added to drinks such as cocktails, coffee, iced lattes, milk and desserts to add a sweet grassy and vanilla flavor.

The difference is the sweetness of the pandan extract/juice and how it is used and incorporated into many drinks and desserts. 

What is pandan milk?

Pandan milk is milk combined with pandan syrup. It adds a nice light sweetness to the milk. 

What is the difference between pandan milk and pandan milk tea?

Pandan milk only has milk and pandan syrup, whereas pandan milk tea would be made with tea, milk and pandan syrup. Pandan milk is perfect for children and those who are sensitive to tea or caffeine. 

Why make this?

Elevates milk: Growing up milk was a drink my mom would warm up for us. All the calcium helps a young growing girl. Now it would be hard-press for me to drink milk. BUT this pandan milk changed my mind and I will have this as a nice little treat.

Easy to make: Only requires milk and pandan syrup and can be easily whipped up in under 5 minutes if the pandan syrup is already made in advance.

Why is my pandan milk not green?

The pandan syrup is a nice green color, but when mixed in with milk the color unfortunately does not show up. I add a few drops of coconut pandan flavor which adds a green color to the pandan milk. This is not necessary but if you are trying to achieve a very green colour milk the pandan syrup alone will not yield the desire green milk.  

Ingredients and Variations

• Milk: I use regular milk for this recipe. Use alternative soy or oat milk, it works just as well and actually gives it a different flavor profile. I also find the texture to be different. With alternative milk the pandan milk and thicker which is a nice treat.

• Half and half cream: This is optional and it adds a thicker texture to the milk. If you are being mindful of your diet and weight omit this or use less.

• Pandan syrup: Homemade pandan syrup is easy to make and only requires about 15 minutes. Once its ready add it to the milk. If you don’t have pandan leaves on hand. Use the coconut pandan flavoring. This is artificial but it’s the next best option to get the pandan flavor. You only need about 3-4 drops.

Grass jelly: I buy this in the can and it adds a lovely texture to the drink. It also helps with making the drink last longer as well. 

Equipment

No equipment is required for this recipe. Add the pandan syrup to the milk and any toppings of your choice if you decide to make it more substantial. I like to add grass jelly or some tapioca aka boba when I’m feeling like I need a heavier treat.

How to store

This can be stored in the fridge for 24 hours in an airtight jar. 

How to serve

Serve this milk with Vietnamese Coconut Pandan Waffles, Ube Mochi Waffles or Ube Brownies. It pairs well as a breakfast meal and the kids will enjoy it!

Recipes FAQs

Can this pandan syrup be added to warm glass of milk?

For sure! This taste so delicious when it is warmed up. It is very comforting and gives it a nice floral taste to the milk.

What other toppings go well with this?

Grass jelly is my go-to for this drink. Try it with some boba or tapioca balls. Flavored lychee jelly taste great with this drink. The options are limitless.

If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.

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This super easy pandan syrup can be used for many Southeast Asian desserts and drinks. It is so easy to make and will take you less than 15 minutes to get ready for any recipe. All you need is pandan extract/juice and sugar and you are ready to create the Southeast Asian’s natural version of vanilla flavor.

What is pandan syrup?

Pandan syrup is exactly what you think it is. 

It is sweetened pandan juice/extract and it only requires a pot and a few ingredients. Once you have extracted the pandan. Here is my easy recipe to make pandan extract/juice

Use the pandan extract and sugar to make the simple pandan syrup.

Made from pandan leaves that are also called screwpine leaves. It’s much more common in North America now compared to a decade ago, but it has been a very common ingredient in south Asian cuisine.  It is a bright green plant and it has floral vanilla taste with hints of nutty grassy flavors. 

What does it taste like?

The syrup is sweet and earthy with grassy nutty notes. The sugar adds sweetness to the pandan extract.

What is it used for?

Coffee – Use this in coffee to add an earthy and vanilla flavor.

Drinks – Add this to elevate your milk with grassy jelly. Or make a perfect pandan milk tea with boba. You can even use it to make alcoholic cocktails (Not my area of expertise!).

Desserts – Top this simple pandan syrup over any Asian desserts to add a nice grassy sweetness. You can even use this syrup for Vietnamese Pandan Waffle Recipe.

Ingredients and variations

Pandan extract/juice: Here is my recipe for pandan extract/juice. Only 2 ingredients needed and a powerful blender and you will have pandan extract in less than 10 minutes.

Sugar: Any sugar will work. For this recipe, I use white granulated sugar but brown or can sugar will work as well.

How to store

Once the pandan syrup has cooled to room temperature. Store the syrup in an air-tight container and refrigerate. It can be stored for up to 1 week. Leaving it out will cause mold as the ingredients are all-natural.

Expert Tips

Boiling on medium-low heat for 20 minutes will create a thicker syrup. If you prefer a thicker consistency boil it for 20 minutes to reduce the liquid.

If you are tight on time even boil until the sugar has dissolved will work as well. 

Recipe FAQs

Can pandan syrup be used for cocktails?

Yes absolutely! However, I am not an expert in making alcoholic cocktails. Pandan Syrup adds a floral taste to many cocktail recipes such as mojitos and old fashion. I’m not an expert but one day I would love to give this syrup a try in an alcoholic drink.

Will adding Pandan Syrup turn my drinks green?

Pandan Syrup comes out looking green, however simply adding this will not achieve your desired green color. If you wish to use this to add a natural green color to your food its best to also add in green food colouring. Pandan Syrup is really used for enhancing the flavor and adding a vanilla floral taste.

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