Pandan cake

Pandan Cake is a light, fluffy, green-colored sponge cake of Southeast Asian origin, flavored with the juice of Pandanus amaryllifolius leaves. The cake is popular in several countries including Indonesia, Malaysia, Philippines, and Vietnam.

History

The exact origin of the Pandan Cake is unclear, but it is believed to have been developed in the mid-20th century, during a period of intense cultural exchange between the Southeast Asian countries. The cake's distinctive green color and unique flavor come from the Pandanus amaryllifolius plant, a tropical plant widely used in Southeast Asian cooking.

Preparation

The cake is made from a batter consisting of eggs, sugar, flour, and baking powder, to which pandan juice is added. The pandan juice is extracted by blending pandan leaves with water, then straining the mixture. The batter is then baked in a cake tin until it rises and turns golden brown.

Variations

There are several variations of the Pandan Cake. In the Philippines, it is often served with buko pandan, a dessert made from young coconut and pandan-flavored gelatin. In Vietnam, the cake is sometimes made with coconut milk for a richer flavor. In Indonesia, a version called bolu pandan is popular, which is a pandan-flavored chiffon cake.

Cultural Significance

Pandan Cake is often served at festive occasions and is particularly popular during the Chinese New Year in Malaysia and Singapore. It is also a common offering at religious ceremonies in the Philippines.

See Also

• Chiffon cake
• Southeast Asian cuisine
• Pandan (disambiguation)

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