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In Bangladesh it is called Ketaki, along with the other variety of pandan there, and is used to enhance the flavour of pulao, biryani and sweet coconut rice pudding, payesh. 

The leaves have a nutty, botanical fragrance which enhances the flavor of Indonesian, Singaporean, Filipino, Malaysian, Thai, Bangladeshi, Vietnamese and Burmese foods, especially rice dishes and cakes. 

Just wait until you try it in ice cream!


  • bree


    this was everyone’s favorite at the last ice cream party.  It is so rich and nutty!

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