Preparing Rice Wrapped in Pandan Leaves

Rice wrapped in pandan leaves is a classic Thai preparation where cooked rice is folded into small triangular parcels using fresh pandan leaves and then steamed to infuse a delicate floral aroma. The result is an edible bundle that looks like a neat green pyramid and smells like vanilla and freshly cut grass. It is often served as a side dish or a snack, paired with savory or sweet accompaniments.

What Is Pandan Leaf Wrapped Rice?

Pandan leaf wrapped rice, known in Thai as khao hor bai toey, consists of steamed rice parcels folded in pandan leaves. The leaves are not eaten; they act as a natural wrapper that imparts fragrance during steaming. The rice inside is usually plain jasmine rice, sometimes tinted with a little pandan juice for a pale green color, and lightly salted. The parcels are typically about 2–3 inches long, shaped like neat triangles or rectangles. They are steamed until the rice is tender and the leaves turn bright green, filling the kitchen with a sweet, floral scent.

Why Use Pandan Leaves as a Wrapper?

Pandan leaves, also called screwpine leaves, are long, blade-like leaves that grow in tropical Southeast Asia. They are prized for their unique aroma, which is often described as a mix of vanilla, jasmine, and grassy notes. Unlike banana leaves, which are broad and pliable but mostly neutral in flavor, pandan leaves are narrow and stiff, so they are folded rather than wrapped around food. When heated, the leaves release their essential oils, perfuming the rice. This method is similar to cooking with bay leaves or grape leaves, but the flavor is much more floral and sweet.

How to Fold Rice Parcels in Pandan Leaves

Folding rice in pandan leaves takes a little practice, but the basic technique is simple. You will need fresh or thawed frozen pandan leaves, which should be wiped clean and trimmed to about 8–10 inches long. The rice should be cooked and cooled enough to handle.

1. Lay one pandan leaf flat on a work surface, shiny side down.
2. Fold the leaf into a cone shape by bringing one short end over the other, creating a pocket. The overlap should be about 1 inch.
3. Hold the cone in one hand and fill it with about 2 tablespoons of cooked rice, pressing gently.
4. Fold the remaining leaf end over the opening to close the parcel, tucking the tip into the folds to secure. The parcel should look like a small triangle or pillow.
5. Repeat with remaining rice and leaves. If the leaves are too stiff, blanch them in hot water for 30 seconds and pat dry before folding.

There is no need for string or toothpicks; the leaf holds its shape if folded tightly. If a leaf tears, wrap a second leaf around the parcel in the opposite direction.

Steaming the Rice Parcels

Steaming is the best way to cook the parcels because it gently heats the rice and releases the pandan aroma without burning the leaves. Arrange the parcels in a single layer in a bamboo steamer or a metal steamer basket lined with parchment paper. Steam over boiling water for 10–15 minutes. The leaves will darken and become glossy, and the rice will absorb the fragrance. Serve the parcels warm, letting guests unwrap them at the table.

What Does Pandan Rice Taste Like?

The rice inside the parcels is subtly sweet and floral, with a grassy, vanilla-like aroma. The texture should be fluffy and slightly sticky, not mushy. Because the flavor is delicate, pandan rice pairs well with rich or savory dishes. In Thailand, it is often served with grilled chicken, stir-fried vegetables, or a simple dipping sauce of sweet soy sauce with chilies. It can also be made into a dessert by adding a little sugar and coconut milk to the rice before wrapping.

Comparing Pandan Leaves to Other Wrappers

Simple Substitutes for Pandan Leaves

If you cannot find pandan leaves, you can use frozen pandan leaves, which are available in many Asian grocery stores. As a last resort, you can wrap rice in banana leaves or parchment paper and add a few drops of pandan extract or vanilla to the rice before cooking. However, the flavor and appearance will not be the same; pandan leaves give a more complex aroma and a natural green color. Banana leaves are larger and more flexible, so the parcels will be bigger and flatter.

Tips for Success

• Use jasmine rice for the best fragrance and texture. Rinse the rice well before cooking to remove excess starch.
• Do not overfill the parcels or they may burst during steaming. About 2 tablespoons of rice is enough for a 10-inch leaf.
• If the leaves are very stiff, soak them in warm water for 10 minutes before folding.
• Leftover parcels can be refrigerated for up to 2 days and reheated by steaming for 5 minutes.