Pandan is the Southeast Asian answer to vanilla - green and fragrant. Pandan chiffon cake itself is a colonial-era hybrid: European sponge technique meets Southeast Asian fragrance. Southeast Asian bakers swapped European flavorings for fragrant pandan leaves and created something that I’d argue is better.
Anyone who's attempted a pandan chiffon cake knows it's a risky gamble. You either end up with a beautifully fluffy green cake, or something that looks like it’s been accidentally sat on. And then theres the moist factor - because many times it can end up on the drier end and taste like youre munching on a dried sponge.
Basically what I am getting at is that it is not an easy feat to bake a perfectly fluffy, perfectly moist pandan cake, and Alexa over at Pandan Pandan has managed it with finesse.
Whether you’re a Malaysian craving for a pandan fix, or a Norwegian looking to explore some new desserts, Pandan Pandan delivers.
PS: Pandan Pandan is run on a pop-up concept, so check their availability on their Instagram.