Green is a natural color.
We usually use so many leaves to make green color agents.
The color agent is called Chlorophyl.
|Klepon; a Javanese traditional snack|
In so many savory dishes, such as green noodles, we use katu (Saoropus androgenus) and green amaranth (Amaranthus tricolor) leaves.
And for sweet dishes, we use pandan (Pandanus amarilyifolius) and suji (Pleomele angustifolia syn Dracaena angustifolia) leaves.
Both of them have cooling effect for the body heat.
So the extract is already to be used.
Pandan leaves are used fresh or dried, and are commercially available
They have a nutty, botanical fragrance which enhances the flavor traditional foods, especially sweet dishes and cakes.
The leaves usually be woven into a basket which is used as a pot for cooking rice.
The leaves are also used as a flavoring for desserts such as cake and sweet beverages.
Bottled pandan extract is available in shops or groceries.
This is Dawet Ayu, an identity drink from Banjarnegara.
Our family are really love this drink.
We use juruh (palm sugar syrup, santan (coconut milk) and 'cendol'.
Cendol is made from tepung gelang or tepung ketan (glutinous rice flour).
Gelang is flour that made from Aren log (Arenga pinnata).
|Cendol; the main ingredient in Dawet Ayu|
So we get the green color, sweet flavor and smell good.