Step 5 of 5

Do not peel the leaves when serving; the pandan leaves are for retaining the aroma, and diners should open them themselves. Dip in a soy sauce and sugar sauce with roasted sesame seeds.

• Pandan leaves · 48 leaves
• Soy sauce · ½ cup
• Sugar · 1.7 oz
• Roasted sesame seeds · 1.7 oz