|Alternative names||Pandan chiffon|
|Place of origin||Indonesia|
|Region or state||Indonesia, Malaysia, Philippines, Singapore, Vietnam, Laos, Thailand, Sri Lanka, Hong Kong, and China|
|Main ingredients||Juice of pandan leaves or Pandanus extract|
|Media: Pandan cake|
Pandan cake is a light, fluffy sponge cake of Indonesian and Malaysian origins with Dutch influence flavoured with the juice of Pandanus amaryllifolius leaves. The cakes are light green in tone due to the chlorophyll in the leaf juice. It also sometimes contains green food colouring to further enhance its colour. The cakes are not always made with the leaf juice but rather flavored with Pandanus extract, in which case colouring is added if a green colour is desired.
Names in different languages
- Indonesian: bolu pandan
- Malay: kek pandan
- Filipino: pandan keyk
- Khmer: Num Sleok Touy
- Vietnamese: Bánh pho sĩ, "bánh lá dứa"
- Cantonese: 班蘭蛋糕-baan1 laan4 daan6 gou1
- "What Herb Is That?". p. 127. Retrieved 29 December 2014.
- "The World Cookbook". p. 615. Retrieved 29 December 2014.
- "Cheap Sweets: Pandan Chiffon". LA Weekly. 22 December 2014. Retrieved 29 December 2014.
- "A World of Cake". p. 288. Retrieved 29 December 2014.
- "Recipe: Pandan chiffon cake with coconut glaze". Los Angeles Times. May 5, 2011. Retrieved November 5, 2011.