Okay, Pandan Cake purists would probably wanna ‘slaughter’ me after this post. So I made Pandan Cake with E one weekend last year (nope, not a typo.. completely forgot that this was sitting in my drafts folder). Instead of roughing it out in the kitchen making this cake from scratch, I seriously took the easy way out. This pandan cake came straight out of a packet and you know what? I’m kinda proud of it! Hehe.
Pandan cake is a light, fluffy cake of Malay origins (Singapore, Indonesia, Malaysia, The Philippines) flavored with the juice of Pandanus amaryllifolius leaves. The cakes are light green in tone due to the chlorophyll in the leaf juice. Sometimes in order to further enhance its colour, green food colouring may also be added.
When we used to live in Japan, we would haul back boxes of Pandan chiffon cakes from Bengawan Solo. My girlfriend would always ask me to bring a couple of boxes of Pandan chiffon cakes when I visit her in Hongkong. Personally, I think that they make such great gifts for they show the richness of our food culture in Singapore.
The Man loves having a slice of Pandan chiffon cake as a snack and I had originally wanted to attempt to make the cake for him here in Geneva but after looking at a couple of recipes, I had second thoughts. Firstly, pandan leaves. They are such a rare commodity here in Geneva. We could get them at the Asian supermarket, but they cost a lot. Secondly, I’ve read that you needed to extract the juice from the pandan leaves. The exact procedure was simply too challenging for me to handle. So I opted for the easy way out. While stocking up groceries from Singapore to bring back to Geneva, I spied on the shelves this packet of PrimaMix Pandan Chiffon Cake Mix. ‘Perfect!’ I thought, I doubt I can go very wrong this for sure.
And indeed, this was sure-win in the Man’s book. Okay, granted that it doesn’t taste as good as the ones that we could possibly get from Bengawan Solo but hey, we aren’t that picky if the taste is somewhat pretty close to what we could get back at home.
I’ve been busy in the kitchen… Click here to check out my baking adventures in Geneva.