Sunday, September 8, 2013

Pandan Chiffon Cake

Pandan leaves have a unique taste and aroma and widely used in Thai desserts. I have even placed in my car to get rid of insects. You can also make juice by boiling the leaves and letting them steep.

Here I am baking my favourite Pandan Chiffon Cake as per requested by my family using my favourite recipe of all time.









I'm submitting this to Little Thumbs Up September - Pandan hosted by Joceline @ Butter, Flour & Me, organized by Zoe@ Bake For Happy Kids and Mui Mui @ My Little Favourites DIY.

12 comments:

Little blue said...

Pandan chiffon is my favourite too~

Cecilia Yap said...

Yes and the aroma is very nice too.

Zoe said...

Hi Cecilia,

Pandan chiffon cake is very special to me for some reasons... Yours look soft and fluffy. Yum!

Zoe

joceline lyn said...

So nice ~ Thanks for sharing & link.

:) :)

Tze @ Awayofmind said...

yummy Pandan Chiffon!

Sonia ~ Nasi Lemak Lover said...

So long did not bake a pandan chiffon, Thanks for remind me, hehehe..

Jessie-CookingMoments said...

I don't think I can ever get sick of eating pandan chiffon cake, haha!

Phong Hong said...

Cecilia, this is an all time favorite with my family. I really ought to extract the pandan juice instead of using ready made flavoring.

Cecilia Yap said...

My all time favourite.

Cecilia Yap said...

You can start baking this soon.

Cecilia Yap said...

Me too and I liked the fragrance very much.

Cecilia Yap said...

Yes it makes a lot of difference using freshly squeezed panda juice.