I really wanted a rounded, complex pandan flavor, so I chose to use both pandan leaves and pandan paste. Pandan leaves give the ice cream a natural pandan flavor, and the pandan paste increases that flavor as well as gives the cream it’s signature bright green color. Ingredients, Substitutions & Adjustments For cakes like the Pandan Chiffon Cake and other baked goods that have a wet batter, the best choice is pandan juice. If you can’t find frozen or fresh pandan leaves to make pandan juice, you can easily add store-bought natural pandan extract, paste, or powder to these recipes. Pandan cake is a light and fluffy type of chiffon cake typically made in a chiffon pan, also known as a tube pan. It’s made with pandan extract and coconut milk, which give it a wonderful floral, fresh and tropical flavour. Optional: food colouring – If using homemade pandan juice, the colour of the pandan cake batter might not be very intense. For a vibrant green colour you can use either pandan paste (also adds flavour) or gel food colouring. Pandan should be used as a flavor ingredient only. The leaves have a high level of oxalic acid which makes it bad for consumption if eaten raw. Is Pandan Extract Bitter?

Pandan extract is made of two simple ingredients: pandan leaves (fresh or frozen) and water. The ingredients are blitzed into a smooth paste using a blender, then the pulp is discarded. The remaining juice is pandan extract. Yep, it’s that easy! Both pandan leaves and fruit contain vitamin A, beta carotene, iron, and fibre. Depending on how you prepare or consume your pandan, this plant can be low in calories too. 4,5 To make sure your pandan cupcakes stay fresh and delicious, proper storage is essential. Remember these simple but important tips: So, if you can get fresh leaves, you can always keep them in the freezer to prolong their life of usage. You can always use fresh or frozen pandan leaves in your cooking with the same result anyway.Homemade pandan extract can be used in many ways, exactly like how you would use vanilla extract. It can be added to cakes, desserts, drinks, smoothies and much more. Here are some of my favourite ways to use it: After allowing the extract to settle overnight, you’ll be left two layers of liquid – pandan water on top and concentrated pandan extract on the bottom. You can discard the pandan water to get to the extract, or use the pandan water to lightly flavour another dish. See the image below for reference. A chiffon cake is a super light and fluffy cake made with a meringue base. The texture is airy and cloud-like with a subtle sweetness and flavour. Chiffon cakes are similar to angel food cakes, however are a little richer in flavour and darker in colour as they use whole eggs rather than just egg whites. Sift in the flour, baking powder, and salt into the egg and sugar mixture and mix on low speed until combined. Hot water infused with pandan leaves tied in knots makes a delicious tea with useful health benefits. Most people prefer to add an additional tea bag with a different flavor as pandan can be a little too much on its own.

You can serve plain pandan chiffon cake without any filling alongside a cup of tea or coffee. It’s the perfect texture and flavour to go with a good drink. I recommend trying it with a cup of Wintermelon Milk Tea (add a little pandan extract to enhance the flavour) or Tiger Milk Tea. In fact, it goes really well with any type of Milk Tea. The cake was underbaked: If the cake is underbaked the batter won't have the time to stabilise and will sink to create a dense texture

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Chiffon cakes can be flavoured with so many different flavours, whether that be classic vanilla and chocolate or fruity flavours like strawberry and orange.