The flowers are responsible for one of the four colors of rice you see in Malaysian cooking: blue, green, yellow, and red. Pandan works as a natural green food dye, but the red and yellow rices are usually artificially colored, which is why Pang doesn’t bother with them. As with everything else, Pang’s particular about where her morning glories come from: they’re sun-dried from her mother’s backyard. “She just sent me three bags, almost a kilogram,” Pang says, holding the shriveled-but-still-pretty dark blue flowers in her hand. “But now she told me her backyard is empty.” Fortunately for Pang, her mom’s neighbor grows morning glory too.