Recipes with Pandan

🍽️ 6 recipes🌍 2 cuisines⏱️ fastest 15 min

The vanilla of Southeast Asia, though nothing like vanilla to taste — grassy, faintly coconut, and instantly recognisable once you know it. A knotted fresh or frozen leaf perfumes rice and syrups; blitzed and strained it also does the colouring, which is where cendol and its bright green noodles come from.

6 free recipes below, every one with a full ingredient list and step-by-step method. They run across Malaysian and Thai kitchens. On FoodNeverComes the food never actually arrives — so these are the ones you make yourself.