How are pandan leaves used in Southeast Asian cooking?

In Southeast Asian cooking, the leaves of the pandan plant (Pandanus amaryllifolius) are highly valued for their unique fragrance, which is described as floral, grassy, or sweet and musky.12

When the leaves are bruised and cooked, they release this aroma to enhance various dishes. Pandan is used in several ways:2

• Flavoring Agent: It acts as a subtle aromatic in savory dishes, such as in the coconut rice of the popular dish nasi lemak in Singapore and Malaysia.2
• Primary Ingredient: It can also be a central component, such as in the Filipino dessert buko pandan, where it is used to create a vibrant green jelly.2

While many species exist within the Pandanus genus, P. amaryllifolius is specifically noted as the only one with these fragrant leaves used in culinary applications across regions like Thailand, Malaysia, and Indonesia.12