|Alternative names||Pandan chiffon|
|Place of origin||Indonesia|
|Region or state||Southeast Asia|
|Main ingredients||Juice of pandan leaves or Pandanus extract, flour, eggs, sugar, butter or margarine|
Pandan cake is a light, fluffy, green-colored sponge cake ("kue"; of Indonesian origin) flavored with the juices of Pandanus amaryllifolius leaves. It is also known as pandan chiffon. 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 historical colonial ties with Indonesia.
The cake shares common ingredients with other cakes, which includes flour, eggs, butter or margarine, and sugar. However, the distinct ingredient is the use of pandan leaf, which give the cake its distinct green coloration. The cakes are light green in tone due to the chlorophyll in the leaf juice. It sometimes contains green food coloring to further enhance its coloration. The cakes are not always made with the leaf juice, as they can be flavored with Pandanus extract, in which case coloring is only added if a green coloration is desired.
In the Philippines, pandan cakes are rarely made with pandan alone, but are made as a buko pandan cake (or coconut pandan cake), from "buko pandan", a traditional pairing of young coconut (buko) and pandan flavors used in various desserts. Philippine pandan cakes generally have strips of coconut meat and/or macapuno as toppings or fillings as a result. In contrast, pandan cakes in neighboring countries are traditionally served plain.
The exact origin of the cake is unclear. In Southeast Asia, cake-making techniques were brought into the region through European colonization. In the past, Indonesia was a Dutch colony and the Philippines a Spanish colony, while Malaysia and Singapore were British possessions. Naturally, the European colonists brought their cuisine along with them, with the most obvious impact occurring in bread, cake and pastry-making techniques. In Southeast Asian cuisine, the pandan leaf is a beloved flavoring agent employed to give off a pleasant aroma, and added to various dishes ranging from fragrant coconut rice, traditional cakes, to sweet desserts and drinks. It was the fusion of European cake-making techniques with locally grown ingredients that created the pandan-flavored cake.
|This Indonesian cuisine-related article is a stub. You can help Wikipedia by expanding it.|
|This Malaysian cuisine-related article is a stub. You can help Wikipedia by expanding it.|