Best Pandan

Onde Onde is a Southeast Asian glutinous rice ball confection, primarily Indonesian and Malaysian, filled with palm sugar and rolled in grated coconut, not typically a bean dish though some variants use mung bean paste.

Kaya is a sweet Southeast Asian coconut jam made from a mixture of coconut milk, eggs, sugar, and pandan leaves, serving as a staple topping for toast in Singapore and Malaysia.

Sangkaya is a traditional Thai dessert of sweet coconut egg custard, often steamed inside hollowed-out kabocha squash or served in cups.

Seri muka is a traditional Malaysian two-layered dessert consisting of a bottom layer of sweetened glutinous rice and a top layer of green, pandan-flavored coconut milk custard.

Bánh da lợn is a Vietnamese steamed layer cake made from tapioca starch, notable for its chewy texture and alternating colored tiers of green pandan and sweet yellow mung bean paste.