Pandan Cake. Pandan chiffon cake is like a dream cake due to its fluffiness, softness and moistness. The fragrance of the cake comes from the extract of pandan leaves which is also known as screw pine leaves. It is known as the Asian's vanilla because of its fragrance.
The cake is popular in Indonesia, Malaysia, the Philippines, Singapore, Vietnam, Cambodia, Laos, Thailand, Sri Lanka, Hong Kong, China, and also the Netherlands, especially among the Indo community, due to its. This pandan chiffon cake recipe has been sitting in my draft folder way long ago. This soft and fluffy chiffon cake is my family's all time favourite dessert. You can have Pandan Cake using 7 ingredients and 2 steps. Here is how you achieve it.
Ingredients of Pandan Cake
- You need 1 sachet of if pandan.
- You need of Melted butter.
- You need Half of tsp baking powder.
- It’s 1 tsp of sugar.
- You need 1 of little bit salt.
- You need 1 of egg.
- Prepare Drop of vanilla.
I make this cake quite often. This cake is perfectly suitable for teas or party. An iconic sweet cake in South East Asia, pandan chiffon cake is a unique treat! Rich with Asian flavours of coconut milk and pandan juice, it tastes creamy, moist, and is just perfectly sweet!
Pandan Cake step by step
- Mix all the dry ings then the wet ing then mix all..
- Preheat oven at 250c and bake for 12 mins.
It has the cotton-soft, smooth, light and fluffy texture of Asian-style chiffon cakes! It's only truly and obsessively South East Asian when there's Pandan and Coconut Milk added! Let cake cool upside down in the mold. Loosen cooled cake from the mold using a sharp knife. If you are from Southeast Asia, then this Pandan Chiffon Cake should be a sight for sore eyes.