This leaf adds a heady fragrance and vibrant green hue to dishes from cakes to curries. Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen Pandan is Southeast Asia’s ...

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, ...

Pandan, also known as screwpine, is no stranger to Southeast Asian kitchens. A commonly used culinary ingredient in these parts for centuries, pandan is the latest new "It" ingredient for Western ...

Profiteroles – ice cream or cream filled puffs – are a classic French dessert that almost everyone likes. Usually, the ice cream is vanilla and the profiteroles are served with a rich, warm chocolate ...

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: ...

Alimah’s granddaughter Amalul is a self-proclaimed bubble tea connoisseur, which is why it makes perfect sense for her to be brewing up these bright green delights at Island Dreams Cafe. This recipe ...

Add Yahoo as a preferred source to see more of our stories on Google. This leaf adds a heady fragrance and vibrant green hue to dishes from cakes to curries. Victor Protasio / Food Styling by Julian ...

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 ...