Pandan is the leaf of the Pandanus amaryllifolius plant. It's ubiquitious in Southeast Asian cooking, especially in desserts. Pandan is used in curries and meat dishes, wrapped around chicken and fried, used to perfume rice and to flavor cakes, ice creams and popsicles. Light green pandan cakes are a popular dessert in Malaysia and Indonesia, similar to a chiffon cake. Pandan leaves are also woven into baskets baskets, which can be used for serving food. Pandan is not readily available in the U.S., which is why it's rarely seen on menus, but can sometimes be found frozen in Asian markets.