This tender cake gets its dazzling green color from pandan, a plant grown throughout Southeast Asia, while mascarpone and raspberry jam add tangy sweetness. Londoner Lara Lee is an ...

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, ...

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 ...

We may receive a commission on purchases made from links. During my book tour for my latest cookbook, "108 Asian Cookies," I stopped by Bánh by Lauren, a warm and cozy third-culture bakery and cafe ...

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: ...

This small-batch Pandan Coconut Cream Cake is a simple light and spongy cake filled with a thin layer of coconut-flavored cream, making it the perfect snacking cake. This recipe for Pandan Coconut ...

Note: Pandan leaves and essence can generally be found at Thai and select Southeast Asian markets. This recipe calls for a 10-inch angel food cake pan (preferably a pan with a removable insert). ¼ cup ...

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Note: Pandan leaves and essence can generally be found at Thai and select Southeast Asian markets. This recipe calls for a 10-inch angel food cake pan (preferably a pan with a removable insert). Our ...