MokwanDried Pandanus Fruit Leather

Name: Mokwan (Dried Pandanus Fruit Leather)
Prep time: 25 min
Cook time: 3 h 40 min
Total time: 4 h 5 min
Yield: 10
Cuisine: Marshall Islands
Ingredients: 1400 g Pandanus Fruit (split into sections); 600 ml Water; 2 g Salt; 40 g White Sugar; 2 pcs Banana Leaf (softened)

Cooked pandanus pulp is pressed free of its tough fibers, lightly sweetened, and dried into a flexible fruit leather. The title uses mokwan, a Marshallese name documented for preserved pandanus paste in parts of the Ratak Chain.

Prep

25m

Cook

3h 40m

Serves

Estimated

Nutrition

Per serving

465kcal

Calories

Protein

Fat

102g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Fruit Leather

1.4kg
Pandanus Fruit (split into sections)
600ml
Water
2g
Salt
40g
White Sugar
2pcs
Banana Leaf (softened)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Line a rimmed baking tray with the softened banana leaves.
02
Place the pandanus fruit and water in a heavy pot, cover, and simmer until very soft.
03
Press the softened fruit through a sturdy sieve or food mill, scraping firmly to separate the edible pulp from the tough fibers. Discard the fibers.
04
Stir the white sugar and salt into the pulp.
05
Preheat the oven to 90°C (195°F). Spread the pulp on the banana leaves in an even layer about 5 mm (1/4 inch) thick.
06
Dry for 3 to 4 hours, rotating the tray as needed, until no wet spots remain and the leather peels away cleanly.
07
Cool completely, cut into strips, and store airtight in the refrigerator.

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