Vanilla Of Southeast Asia
February 19, 2020 - Pandan Chiffon Cake
I'm usually a "less is more" type of eater when it comes to cakes but there's one cake that seems to mock my intentions with its pillowy soft and fluffy light yet creamy moist exture and an unmistakable fragrant aroma - the Pandan Chiffon Cake.
Pandan sometimes called screwpine leaves, are used extensively in Southeast Asian cooking as they thrive in warm tropical climate. It has a soft haylike sweet and musky aroma, reminiscent of almond and vanilla with hints of rose and coconut. Its versatile floral flavor goes well in both savory and sweet dishes. I love the smell of pandan as it brings me back to my childhood days where pandan grew in abundance in my backyard.
Fortunately, we have access to pandan leaves here, albeit frozen; we just have to use more pandan leaves to get the natural green hue and desired flavor. I will be baking Pandan Chiffon Cakes next week and would love for you to savor the unique pandan flavor that is often hailed as the "vanilla of Southeast Asia".
Pair it with coconut cream or vanilla ice cream, but I like mine just as it is.
Organic All Purpose Flour, Organic Eggs, Organic Olive Oil, Organic Sugar, Condensed Milk, Pandan Juice
