S’pore Pandan cake is one of CNN’s favourite cakes from around the world. Okay. Sure.
It's an honour we share with Malaysia.
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09 June 2017 - 03 September 2017, 1000-2200
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Get ready for long, long queues outside Bengawan Solo anytime soon, because it’s official — the Pandan cake has made it to the CNN‘s list of favourite cakes from around the world.
This is along the likes of Japan’s Doriyaki (Doraemon’s favourite snack), Turkey’s Baklava and Germany’s Black Forest Cake.
Given its “radioactive” green hue and unique taste, it’s a fascinating type of cake that, in fact, has its roots in western cooking.
This is because Pandan cake is essentially chiffon cake, which originated in the USA in the 1920s, and popularised in the 40s and 50s.
The juice of the Pandan leaves (Pandanus amaryllifolius, or Screwpine, for that matter) goes well with the moist and light cake — in CNN‘s words, a” natural woodsy flavour” that turns out to be a revelation.
The chiffon cake was then somehow combined with the use of Pandan leaves, commonly used for kuehs and curries — even up till today.
Given the vague origins of the cake and our shared food history with Malaysia, it’s probably the reason why the honour of it being one of the most delicious cakes in the world was shared with Malaysia in the article.
History aside, we’re pretty sure we’re just as happy to enjoy Pandan cake for what it is today.
Oh, they also did recommended cake and pastry franchise Bengawan Solo for being a convenient last stop at Changi airport for tourists looking to get their Pandan cake fix.
Time to celebrate with slices of Pandan cake, then!
Top photo via Andrea Nguyen on Flickr