Moist. Luscious. Airy. Sweet and nutty. Do I have your attention?

Good!

So what is it? It’s Pandan Cake.

Pandan is a tropical plant found in Southeast Asia, and the fragrant leaves are turned into a beautifully green and nutty tasting extract. It can also be consumed in other ways, like juice, though in baked goods the extract is the most common. Pandan has a variety of health benefits and is full of vitamins. It is turned into a beautiful chiffon cake that is loved by many!

Pandan cake is a delicious, chiffon cake that is fluffy, airy, and green. It’s loved in Singapore, Indonesia, and Malaysia, and considered a comfort food by many. It was even featured by Kumail Nanjiani! This popular treat is a bit harder to find in the states, but not impossible.

After writing about Koo-Weh Nana in my #ladyboss series, Ann so kindly dropped off a Pandan cake for me to try. All of her baked goods look fantastic, but I was so excited to try something new that I never had before, and learn more about the history and cultural significance of this cake (I’m an anthropologist, you know).

This cake was out of this world. It has a light and airy texture, yet was so moist and fresh. The pandan flavor brought a sweet nuttiness, and of course a beautiful green color. This has to be one of the best cakes I’ve eaten in a while, with a really great flavor without being overpowering.

I would absolutely reccomend trying a Pandan cake, and if you’re in the State College area, trying the one made by Koo-Weh Nana. Ann was so generous to gift me this, and my life is changed for the better (I know it sounds dramatic, but I really am obsessed with baked goods, so it did).

All thoughts and opinions are my own. This was gifted to me.