The ultimate test for the homemade pandan paste is of course, the Pandan Chiffon Cake. This cake with its light and tender texture, as well as its tall and regal state, in addition to its delicious, traditional pairing of pandan and coconut flavors is truly a Malaysian classic.
Using homemade pandan paste to make this family favorite was a total success – I had wished it wouldn’t be because then, I could continue using the (very) convenient bottled paste. :D Although I’m sure I’ll still use the store-bought paste on many future occasions (as I can’t consistently find “fresh” frozen pandan leaves), I would definitely expend some energy to make homemade pandan paste when possible. The resulting cake tasted like the ones my mum used to make, using freshly-squeezed pandan juice…..I had almost (but not quite) forgotten what the real thing tastes like…so super delicious! I mean I think using the store-bought paste already produces a delicious cake but it is even more so with the homemade pandan paste. Another special perk of using homemade pandan paste is that the cake’s signature green color turns out to be an extremely pleasing light green shade (and it’s all natural!)…perfect for St. Patrick’s Day or even the upcoming Easter (it’s not too late to make one). Enjoy!
For the recipe, click here (it’s in my previous Pandan Chiffon Cake post). Happy Baking!