Embracing the plant-based lifestyle in Malaysia

Pandan Lemongrass Cooler

Pandan Lemongrass Cooler

It is such a blessing to be in a country where Pandan is so abundant. Its fragrant leaves naturally de-odorise my car and my entire apartment, and equally appealing is boiling it in water for a super-water. It lends a flowery essence without affecting the actual taste of the water. For those who find drinking water a bit boring, this simple step does wonders to one’s hydration habits.

And when lemongrass comes into the picture, it becomes a delicate-tasting potion to aid in digestion, as well as ease headaches and fevers.

What you see at the bottom of the glass is homemade pre-sweetened ginger cubes, which I made by boiling young ginger stem in a bit of water and lots of brown sugar for a really long time to create a spicy syrup. As much as it was a fantastic syrup, I found it to be a painstaking process to attain. So in this recipe, I’ve included the ginger in as part of the overall tea-making process, and as an optional ingredient, since the tea also stands very well without it.


June 25, 2017
: 3-4
: 2 min
: 15 min
: 17 min
: Easy

An easy-to-make beverage to cool down on a hot day. Drink hot or over ice.


  • 1 L of water
  • 2-3 pandan leaves, tied into a knot
  • 2 lemongrass stalks
  • 2cm stem of ginger (optional)
  • brown sugar to taste
  • Step 1 Twist lemongrass stalks until they snap in a few places. Pound ginger to release juice.
  • Step 2 Heat up water in a pot together with pandan, lemongrass and optional ginger. Leave at boiling point for 10 minutes.
  • Step 3 Serve immediately with sugar to taste, or allow to cool and store in the fridge and drink within 24 hours.

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