In Singapore, few desserts are more beloved than pandan chiffon cake. Soft, fluffy, and bright green, the cake gets its flavor from pandan, a tropical plant sometimes called “Asian vanilla.” For decades, this cake has been a common sight in Southeast Asian homes and bakeries. Now it’s catching on globally, driven by both nostalgia and curiosity. In the U.S. and Europe, pandan is showing up in ice creams, lattes, and pastries, appealing to young consumers looking for new flavors rooted Continue reading
