Many people in Singapore love to grow their own pandan plant in their garden so that they have pandan leaves when they need it.
The blades of the pandan leaves are like giant blades of grass. Extremely fragrant, the long leaves are tied in a knot and boiled in water with other ingredients to make sweet soups. I also throw it in the boiling water when I steam sticky rice for sweet snacks. In Thailand they wrap chicken in pandan leaves and fry it.
Fresh pandan leaves are sold in some Asian–Vietnamese, Thai or Chinese–supermarkets but they are hard to come by. I settle for frozen, which gives the same great fragrance.
