Now for the fun part. Tie about 5 pandan leaves into in a knot (you can add more to taste). I found mine in the frozen section at Nai Hai Asian Market. The pandan leaves give the most haunting flavor to sweets – absolutely indescribable (at best I’ll say they are sweet, green and soft – floral and intoxicating the way a good vanilla extract can be – but yet so, so different), but once you’ve had it you can detect it in just about anything. Now, add pumpkin and pandan to medium pot with a steady stream of coconut milk and a heavy sprinkling of sugar snow… Cover and simmer gently for 20 minutes or until tender. Taste and add more sugar as desired.