Enjoyed across Indonesia, Malaysia, and Singapore, kaya is a delicious coconut jam commonly spread upon toasted bread and served with coffee. Made with coconut milk, eggs, sugar, and pandan leaves, kaya can be prepared according to Nyonya or Hainanese practice, with the former infusing the pandan leaves at the beginning of the process resulting in a deep green spread, and the latter caramelising the sugars prior to the addition of pandan, producing a beautiful toffee colour. Apart from kaya toast, the jam is also used in other delights like kuih seri muka, a sticky rice cake topped with a Nyonya custard.

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Gai hor bai toey, better known in the Philippines as pandan chicken, is a mouth-watering Thai chicken dish that involves marinating boneless chicken in a blend of oyster sauce, sugar, garlic, other condiments and aromatics. The chicken is then wrapped in fragrant pandan leaves before being grilled, fried or baked. The result is a succulent, sweet-salty-umami chicken full of flavour that keeps you reaching out for more. It is often served with a soy-and-toasted-sesame dipping sauce.

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While this popular Filipino kakanin (sweet rice cake) is commonly found in its plain variant, puto is also made in ube (purple yam) and pandan flavours. Made with steamed, slightly-fermented rice, this small bite-sized rice cake is light, chewy, and subtly sweet, sometimes adorned with cheese or salted egg. It is usually enjoyed as merienda (an afternoon snack), or eaten alongside savoury dishes like dinuguan (pork blood stew).

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The French crêpe gets a Southeast Asian twist with kuih dadar or dadar galung. These rolled pandan treats have a striking green colour from the pandan extract blended into the coconut crêpe batter, juxtaposed against the deep brown hues of the palm sugar-coated coconut filling. They are commonly found in the markets and street carts of Malaysia, Singapore, and Indonesia.

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Pandan chiffon cake (or simply, pandan cake) is a dessert popular in Singapore and Malaysia. By folding a meringue base into the cake batter, chiffon cakes achieve a notably light, soft, and airy quality. This Asian twist adds coconut milk and pandan juice into the mix, creating a delicious and unique cake.

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In the Philippines, the term buko pandan can refer to either a dessert or a beverage. The former, often called buko pandan salad, is not quite what mom referred to when she told you to eat your vegetables. Rather, it's a delectable blend of bright green pandan jelly, buko (coconut) strips, and sweetened cream and condensed milk. As a beverage, buko pandan is a type of pampalamig (cool drink with gelatinous mix-ins) which also comprises of buko strips and pandan jelly, but also has sago (tapioca pearls), coconut milk or condensed milk, and water or coconut water. 

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