Pandan leaves are used in Malay cooing, such as in nasi lemak.
The leaves are used either fresh or dried, and are commercially available in frozen form in Asian grocery stores in nations where the plant does not grow. They have a nutty, botanical fragrance that is used as a flavor enhancer in Indian, Indonesian, Singaporean, Filipino, Malaysian, Thai, Bangladeshi, Vietnamese, Chinese, Sri Lankan, Khmer and Burmese cuisines, especially rice dishes and cakes.
Biriyanikaitha in Kerala, India
The leaves are sometimes steeped in coconut milk, which is then added to the dish. They may be tied in a bunch and cooked with the food. They may be woven into a basket which is used as a pot for cooking rice. Pandan chicken, (Thai: ไก่อบใบเตย, kai op bai toei), is a dish of chicken parts wrapped in pandan leaves and baked. The leaves are also used as a flavoring for desserts such as pandan cake and sweet beverages. Filipino cuisine uses pandan as a flavoring in buko pandan fruit salad, as well as rice-based pastries and numerous sweet drinks and desserts.
My girlfriend and I had this at the Tiong Bahru Bakery in Raffles City Shopping Center above the City Hall MRT station. The green was because of food coloring but I liked the flan which was fairly light.
We also had a chocolate éclair the filling of which was also chocolate.