A fragrant, soft, fluffy and moist cake made with real pandan and coconut milk extract. So tasty and addictive, I can easily eat this pandan chiffon cake all day!
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I’ve had pandan chiffon cakes hundreds of times from different Asian cities. In my recent travel to Penang, I found it at a morning market and it was the best pandan chiffon cake I’ve ever tried. Thanks to my friend Angie who helped me perfect this recipe, I am glad to be able to share it with everyone.
Pandan, is an aromatic grass with a floral, vanilla-like flavor that is used in many savory and sweet foods across South East Asia. My favorite way to cook pandan is with coconut. I like to make pandan coconut rice, ice cream and waffles but most of all, I love making this amazing pandan chiffon cake!
You can easily substitute the pandan coconut extract with orange juice, lemon juice, green tea, earl grey or coffee to make a chiffon cake with those flavors.
Enjoy!
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