How Pandan’s Sweet and Floral Flavor Adds Nuance to Cakes and Desserts | Eater
"A Vietnamese bakery in Toronto where owner Brian Tran uses pandan liberally in its pastries; one signature cake layers pandan chiffon cake atop a base of coconut-infused sticky rice, evoking the green glutinous-rice street treats of Vietnam. The bakery balances pandan’s delicate, floral-grassy aroma and vivid green color by combining house-made pandan juice with store-bought extract so that desserts smell nuanced while also being visually striking. Tran positions pandan as a versatile flavor—interchangeable with vanilla in some sponge cakes—and as an approachable introduction for curious customers." - Giao Chau
Eater
