I have a tendency to use a lot of pandan leaves (screwpine leaves) when I boil red bean soup and other types of 'tong sui" (sweet desserts). This is because of the fragrance of the pandanus leaves which enhances the flavour of foods. When making nasi lemak, the pandanus leaves are a must.
Besides making food tastier, the pandan leaves are also said to help in treating diabetes, heart and urinary tract infection. Some people whom I know make it a habit of putting two or three pandan leaves when they are boiling rice. They say that this helps to keep diabetes at bay. Some people would also place a few pandan leaves into the pot or kettle when they are boiling water.
I also like to cut the pandan leaves into fine strips and use them as potpourri. Some people say that the fragrance of the pandan leaves would help to repel mosquitoes.
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