Pandan leaves are used in both savory and sweet asian cooking. In savory, it can often be found wrapped around a meat during cooking to infuse its flavor. In desserts, pandan paste or extract is used to infuse a bit of the tropical asian flavor. I purchased the only pandan paste I could find, assuming that the store only having one kind meant there was only one kind. Not a great assumption--this was not your mother's pandan paste.
It was really green. Like Kermit the Frog marries the Incredible Hulk and lives in the Emerald City with the wizard, green. Don't make me get my flying monkeys green.
I still can't believe the shade of this cake--it had to have been the most concentrated infestation of artificial coloring ever. And it did not taste good either. Sad, but I guess you win some and you lose some.