Soft pandan sponge, wobbly pandan jelly, toasted coconut — our Pandan Layer Cake is a Nyonya classic made fresh weekly in Melbourne. What it is, and how to get one.
Pandan is the fragrant green leaf behind some of Southeast Asia's best desserts. What it tastes like, why fresh beats the bottle, and the cakes we use it in.
Pandan sponge, gula melaka cream cheese, toasted coconut — the cake that made our name. What's in our signature Pandan Gula Melaka cake, and why it's still the one.
Real pandan cake — made with the actual leaf, not essence — is harder to find in Melbourne than it should be. Here's where the whole range lives, in the west.
Soft pandan sponge, wobbly pandan jelly, toasted coconut — our Pandan Layer Cake is a Nyonya classic made fresh weekly in Melbourne. What it is, and how to get one.
Pandan is the fragrant green leaf behind some of Southeast Asia's best desserts. What it tastes like, why fresh beats the bottle, and the cakes we use it in.
Pandan sponge, gula melaka cream cheese, toasted coconut — the cake that made our name. What's in our signature Pandan Gula Melaka cake, and why it's still the one.
Gula melaka is the smoky Malaysian palm sugar behind our most-wanted snow skin mooncake. What it is, why it's hard to get right, and how it tastes.
Real pandan cake — made with the actual leaf, not essence — is harder to find in Melbourne than it should be. Here's where the whole range lives, in the west.
