Anastasia Liew at one of Bengawan Solo’s stores in Singapore Changi Airport. - Justin Robertson/CNN A fluorescent green cake has become a daily staple in Singapore. Locals grab a slice of the ...

Heralded as “the first new cake in 100 years” when it was introduced, the chiffon cake -- one of the darlings of midcentury cuisine -- became famous for its wonderfully light and airy texture, ...

MANILA, Philippines — Pandan, or screwpine, which is a tropical plant that belongs to the Pandanus genus, is a favorite natural flavoring used in cooking and baking. Asian cuisines love to use it ...

The vibrant green of this oh-so-good viral chiffon cake from a bakery in NYC draws you in, but it's the craftsmanship and delicious light taste that amazes.

The flavour of pandan is said to be almost indescribable; grassy with nuttiness and vanilla, verging on coconut. Source: Ben Ward --- Palisa Anderson is host of the brand-new series, Water Heart Food ...

Pandan is fast becoming a trend in America and the UK, but in Singapore, pandan has always been a mainstay in cuisines here and is certainly no stranger to foodies. The pandan chiffon takes the cake ...

Properties: Thaw and rinse frozen leaves before use; refreeze. Refrigerate fresh leaves for a week, then freeze. Or, use bottled pandan essence. Uses: Flavoring for sweet and savory dishes. Flavors: ...

A fluorescent green cake has become a daily staple in Singapore. Locals grab a slice of the ring-shaped pandan chiffon cake on their way to work or pick up an entire one for friends’ birthday ...