Prepare the Pandan Leaves: Rinse 25 pandan leaves under cold water to remove any dirt or debris. Trim off any tough ends, then cut the leaves into smaller pieces to help release their flavor.

Combine Ingredients in Saucepan: In a saucepan over high heat, combine ½ cup of water and ½ cup of sugar. Stir until the sugar is completely dissolved.

Add Pandan Leaves: Add the cut pandan leaves to the saucepan with the water and sugar mixture. Stir to combine, ensuring that the pandan leaves are fully submerged in the liquid.

Simmer: Bring the mixture to a gentle simmer over low heat. Cover the saucepan with a lid and let it simmer for about 20 minutes. This allows the pandan leaves to infuse their flavor into the syrup.

Cool and Strain: Once the syrup has finished simmering, remove it from the heat and allow it to cool slightly. Then, strain the syrup through a fine sieve or cheesecloth to remove the pandan leaves and any solid particles.

Store: Transfer the strained pandan syrup to a clean, airtight container. Allow it to cool completely before sealing the container and storing it in the refrigerator. The pandan syrup can be kept refrigerated for up to 1-2 weeks.