 In Malaysian and Singapore cuisine, banana leaves are used to wrap certain kuih and otak-otak.Malay foods such as nasi lemak are also commonly wrapped with banana leaves before being wrapped with newspaper, as banana leaves add fragrance to the rice.Banana leaves are the traditional method of serving food in Philippine cuisine, with rice and other dishes laid out on large banana leaves (a "salo-salo", reminiscent of a buffet) and everyone partaking using their bare hands ("kamayan").