Pandan (screwpine pandanus) is used for cooking either to add aroma or as colouring (green) for desserts, cakes and savoury dishes like 'nasi lemak'.I usually use it to make 'kaya' (coconut egg jam) and 'agar-agar' (jelly). Here is a 'kaya' recipe which I follow http://kuali.com/recipes/viewrecipe.asp?r=1211. Try it! Just bruise the leave a little, tie a knot and add it into the jam when...
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