![]() ![]() Pandan has been cultivated for home cooks in both South and Southeast Asia for centuries and imparts flavors of vanilla, coconut, and rose. Pandan is distinguished by its long, blade-like leaves. My chiffon cake is a great starting point to begin using pandan in your baking, but if you want to venture beyond this one recipe, here’s what you need to know about baking with pandan. Used in both savory and sweet dishes in Singapore and across the region, this herb is now slowly gaining traction in the United States. Indeed, if there’s one plant any Southeast Asian dessert chef can’t live without, it’s the pandan leaf. ![]() Green-tinted desserts in Singapore are typically made with pandan and are often presented at holidays, so the sight of sweets with a light green hue evoke memories of celebrations back home. ![]() Since then, "Its popularity has not waned,” he says. Christopher Tan, a cookbook author and culinary instructor who has been teaching pandan cake classes for a decade in Singapore, remembers the fluffy treat being a party and potluck staple during his childhood in the 1970s. This light green, pillowy soft cake is typically sold by the slice in almost all local bakeries across the island, and it’s a favorite from my childhood. Our regular column featuring 5 things you should know about baking: from tips to tools to questions you're always asking yourself in the kitchen.Īs a Singaporean living abroad, there’s one recipe I always go to when I miss the flavors of home: Pandan Chiffon Cake. ![]()
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