Daun pandan is the Malaysian and Indonesian name for this fragrant leaf. Screwpine leaf was the name given by English traders who traveled to Asia. In Southeast Asia, pandan leaf is used to wrap chicken, meat, fish, and desserts before they are barbecued or steamed. They add distinct, sweet, floral-like notes to these products.
Malaysians, Indonesians, and Thais add the bruised leaves or its extract to flavor rice dishes and glutinous and tapioca-based