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 cooking. It will add a sweet pandan fragrance to the jam.

And this, I have never tried before... some homemakers believe that lizards and cockcroaches do not like the smell of pandan leaves... so they get bunches of pandan leaves and place them at every corner of the house especially at the kitchen area. I am not sure whether this is true or not. But, for those lizard/cockcroach phobias out there, and homemakers who have hard time picking up those lizard poo poos, want to give it a try? Let me know if it works ok. I am scared of lizard (eeeee go away!).