What is Pandan?
Also known as the screwpine plant, this rare plant is cultivated all over Southeast Asia. Typically it’s steeped in coconut milk or hot water to extract the flavor. Then the extract is used to flavor puddings, rice dishes, jello, cakes, soy milk, etc. The flavor is a little hard to describe. It’s got this nutty aromatic flavor. Think… hazelnut… but greener. I don’t think that description would help you understand at all. The only way to find out is to try it out in various Southeast Asian desserts. Since my family enjoys this flavor profile, I baked a pandan chiffon cake in honor of my mom’s birthday. Even though I completely messed up on the Swiss merengue buttercream, it still tasted delicious. I’m not going to put the recipe on here until I’ve got it right. In the meantime, enjoy a few pictures. Hope you’re having a great week.