![]() ![]() ^ Hemphill, John Hemphill, Rosemary (1997)."Cakes of the world: Tiramisu, baklava, cheesecake and more national treats". ^ a b c d Zoe Li Maggie Hiufu Wong (3 April 2017).^ a b c "Mengurai Huru-hara Kue Pandan Singapura"."Is pandan chiffon cake Singapore's national cake?". In Singapore pandan cake was popularised by one of the city's most popular bakeries, Bengawan Solo, a cake shop owned by a Singaporean citizen of Indonesian origin. ![]() This has led to reactions in Indonesia that regarded the pandan cake, locally known as kue bolu pandan, as Indonesian. In 2017 CNN named the pandan cake as the national cake of Singapore and Malaysia. It was the fusion of European cake-making techniques with locally grown ingredients that created the pandan-flavoured cake. In Southeast Asian cuisine, the pandan leaf is a favourite flavouring agent used to give off a pleasant aroma, and added to various dishes ranging from fragrant coconut rice, traditional cakes, to sweet desserts and drinks. European colonists brought their cuisine along with them, with the most obvious impacts in bread, cake, and pastry-making techniques. Indonesia was formerly a Dutch colony, whilst Malaysia and Singapore were British possessions. In Southeast Asia, cake-making techniques were brought into the region through European colonization. The other variants are actually derived from other cake recipes, with any similarity only in the usage of green pandan flavouring extract. The original pandan cake common in Indonesia, the Netherlands, and Singapore is a usually soft sponge cake akin to the light and fluffy chiffon cake, made without any additional coating or frosting. Pandan leaf, the green juice acquired from this leaf is used as colouring and flavouring agent in pandan cake. The cakes are not always made with the leaf juice, as they can be flavoured with Pandanus extract, in which case colouring is only added if a green colouration is desired. It sometimes contains green food colouring to further enhance its colouration. The cakes are light green in tone due to the chlorophyll in the leaf juice. However, the distinct ingredient is the use of pandan leaf, which gives the cake its distinct green colouration. The cake shares common ingredients with other cakes, which includes flour, eggs, butter or margarine, and sugar. It is similar to the buko pandan cake of the Philippines, but differs in that it does not use coconut. The cake is popular in Indonesia, Malaysia, Singapore, Vietnam, Cambodia, Laos, Thailand, Sri Lanka, Hong Kong, China, and also the Netherlands, especially among the Indo community, due to its historical colonial ties with Indonesia. Pandan cake is a light, fluffy, green-coloured sponge cake flavoured with the juices of Pandanus amaryllifolius leaves. ![]()
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