The key to this recipe is selecting perfectly ripe plantains: Seek out fruits that are dull yellow-orange and blackened in spots. They should still feel slightly firm when you squeeze them, like an unripe banana. Alternatively, purchase unripe plantains and let them ripen for a few days at room temperature.
Pandan leaves are often used to flavor desserts with their sweet almond and vanilla flavor. The fresh leaves can be chopped or tied into knots and boiled and are often used in rice, curries, and as wrappers for barbecued dishes. Find them at amazon.com.