|Alternative names||Pandan chiffon|
|Place of origin||Indonesia with Dutch influence|
|Main ingredients||Juice of pandan leaves or Pandanus extract|
|16x16px Cookbook:Pandan cake 16x16px Pandan cake|
Pandan cake is a light, fluffy or sponge cake of Indonesian-Malaysian origins (Singapore, Indonesia, Malaysia) flavoured with the juice of Pandanus amaryllifolius leaves. The cakes are light green in tone due to the chlorophyll in the leaf juice. It also sometimes contains green food colouring to further enhance its colour. The cakes are sometimes not made with the leaf juice but instead simply flavoured with Pandanus extract, in which case colouring is added if a green colour is desired.
Names in different languages
- Indonesian: bolu pandan
- Malay: kek pandan
- Vietnamese: Bánh phú sĩ
- Chinese: 班兰蛋糕-baan1 laan4 daan6 gou1
- "What Herb Is That?". p. 127. Retrieved 29 December 2014.
- "The World Cookbook". p. 615. Retrieved 29 December 2014.
- "Cheap Sweets: Pandan Chiffon". LA Weekly. 22 December 2014. Retrieved 29 December 2014.
- "A World of Cake". p. 288. Retrieved 29 December 2014.
- "Recipe: Pandan chiffon cake with coconut glaze". Los Angeles Times. May 5, 2011. Retrieved November 5, 2011.
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