10 Places for Pandan Cakes in Singapore (Not Bengawan)

10 Places for Pandan Cakes in Singapore (Not Bengawan)

Pandan cake is synonymous with Singapore. The bright green, aromatic cake is distinctive and universally beloved across the island. While many know Bengawan Solo for their popular pandan chiffon cake, there are numerous other bakeries crafting delightful pandan creations.

From old-school bakeries to Instagram-worthy cake designers, read on for the top 10 places to get pandan cakes in Singapore—beyond just Bengawan Solo. Discover unique varieties and elevated flavors that pay homage to this quintessential local treat.

Introduction to Pandan Cakes

Pandan cake's vibrant green color and distinct fragrance comes from the juice and finely blended leaves of the pandan plant. Pandan has been dubbed Asia's vanilla thanks to its universally appealing flavor and scent. Much like vanilla in Western desserts, pandan is used extensively across Southeast Asian cuisine.

In Singapore, no cake is more iconic than light, fluffy pandan chiffon. Pandan's mild, nutty flavor pairs perfectly with the eggy chiffon texture. From birthdays to National Day celebrations, pandan chiffon cake is a national treasure.

Beyond pandan chiffon, there are numerous pandan-infused delicacies like pandan swiss roll, ondeh ondeh pandan cake, and pandan kaya cake. Local bakeries have also created innovative varieties including pandan cheese cake and pandan chocolate cake.

While pandan leaf extract or paste is readily available, the best pandan cakes use fresh pandan juice extracted straight from the leaves. Quality too comes down to fixings like coconut drain and gula melaka palm sugar.

When you bite into a perfectly soft slice, you'll immediately notice pandan's unique grassy aroma. The flavor is subtly sweet and nutty, pairing wonderfully with coconut milk's richness. That first taste brings you right back to childhood celebrations and gatherings of loved ones.

Beyond just flavor, pandan holds deep cultural significance. Keep reading for the top non-Bengawan Solo spots to get authentic, quality pandan cakes in Singapore.

Old Seng Choong

Operating since 1958, Old Seng Choong is one of Singapore's original heritage bakeries. Their pandan cakes stay true to tradition with recipes perfected over generations.

Known for: Balance of rich flavors with a fluffy, moist crumb.

Signature item: Pandan Chiffon Cake with Gula Melaka features their specialty pandan chiffon paired with gula melaka palm sugar. Each layer brings contrasting textures and flavors that complement beautifully.

Beyond pandan cakes, Old Seng Choong offers Chinese pastries, nyonya kuih, Swiss rolls, and custom cakes. Visit their Chinatown flagship store or order online to enjoy Singapore's baking heritage.

Say Lee With Flowers

What started as a hobby blossomed into a bustling home bakery business for founder Irene Say Lee. Her custom cakes intertwine fresh edible flowers into stunning floral creations.

Known for: Intricate floral cake designs using fresh flowers and botanicals.

Signature item: The Pandan Chiffon with Gula Melaka Buttercream is an edible work of art. Layers of pandan chiffon cake are filled with gula melaka buttercream and decorated with fresh flowers.

Say Lee With Flowers caters weddings and special occasions for clients including Singapore Airlines, Shangri-La Hotel, and Takashimaya. Visit their floral cake boutique along Flores Lane.

Rich & Good Cake Shop

Since the 1980s, Rich & Good Cake Shop has been serving up old-school cakes and pastries from their lively bakery. Third generation owner Janice Wong continues the tradition through their pandan specialties.

Known for: Retro bakery favorites like swiss rolls, butter cake and kaya cake.

Signature items: Their Pandan Cheese Swiss Roll tops creamy cheese with pandan flavor. The retro Ah Ma's Kaya Cake features kaya jam between pandan chiffon layers.

Beyond pandan, Rich & Good offers nostalgic treats like brandy snaps, curry puffs and tau sar piah. Visit their original store in Toa Payoh for a taste of Singaporean baking heritage.

Pure Pandan

Founded in 2011, Pure Pandan specializes in pandan-infused bakes made with premium ingredients. Owner Peggy Chang focuses on achieving the perfect pandan flavor using high quality extracts and fresh juice.

Known for: Refined and elegant pandan creations.

Signature item: Their Classic Pure Pandan Chiffon nails the ideal fluffy texture and well-balanced pandan flavor. Premium ingredients like whole eggs and gula melaka elevate the experience.

Beyond chiffon cake, Pure Pandan offers ondeh ondeh, swiss rolls, tarts and muffins in an array of pandan-infused flavors.

HarriAnns Nonya Table

HarriAnns Nonya Table pioneered nonya cuisine with their fine dining restaurant estabished in 2000. Today, they extend that heritage into artisanal nonya-inspired cakes.

Known for: Gourmet nonya cakes with traditional flavors.

Signature item: The Pandan Kaya Fudge Cake features pandan chiffon layers with a twist - kaya fudge ice cream in between. Their Kueh Salat Cake mimics the blue pea flower kueh salat with a chiffon cake interpretation.

HarriAnns caberet-style Nonya Table restaurant pioneered modern nonya cuisine in Singapore. Their adjoining cake boutique brings that same finesse and heritage to peranakan-inspired cakes.

Pandan Perspective

Pandan Perspective is a home-based online bakery specializing in customized pandan creations. Owner Sarah Nabila puts a modern spin on kueh classics using quality ingredients.

Known for: Creative pandan-infused flavors and designs.

Signature items: Their Mini Chiffon Cakes come in pandan and other tropical flavors like mango and coconut. The Ondeh-Ondeh Pandan Cake features fluffy chiffon cake sandwiched with oozing gula melaka coconut filling.

Pandan Perspective offers pandan-themed cakes for special occasions like birthdays, weddings and National Day. Customize everything from flavors to decorations.

Uncle Lee Confectionery

Uncle Lee Confectionery is built on 75 years of Singaporean baking history. Founder Lee Li Teck handmade traditional pastries and cakes from a humble pushcart stall. After shifting to a storefront in Farrer Park, the brand expanded while retaining traditional recipes.

Known for: Old-school cakes and pastries following original recipes.

Signature item: Their Kaya Cake with Pandan Sponge is an original 1956 recipe pairing homemade coconut egg jam and pandan chiffon cake.

Visit their Farrer Park bakery for a taste of heritage through Uncle Lee's retro cakes, cookies and pastries. Enjoy classics passed down three generations.

Bob The Baker Boy

Home baker Nurul or 'Bob' whips up artisanal bespoke cake creations through Bob The Baker Boy. Her elegant designs follow global cake trends while incorporating local flavors.

Known for: Intricately decorated thematic cakes.

Signature item: The Signature Pandan Ondeh Ondeh Classic Cake is a gorgeous three-tiered cake with handcrafted fondant decorations. Layers of moist pandan chiffon cake sandwich sweet coconut fillings.

Bob The Baker Boy specializes in custom cakes for weddings and special occasions. Follow their Instagram for a glimpse of stunning pandan and floral cake designs.

Nineteen Niche

Nineteen Niche is a nostalgic family-run bakery offering old-fashioned buttercream and chiffon cakes. Third generation owner Gwen brings her own modern twists to the classics.

Known for: Homestyle cakes inspired by family recipes.

Signature item: Their Pandan Chiffon features a fluffy pandan-infused cake baked with coconut milk. For chocolate lovers, try the decadent Pandan Chocolate Chiffon.

Nineteen Niche offers both local kueh classics and inventive creations like their Lychee Rose Cake. Visit their quaint cafe or order online.

Sinpopo

Restaurant group Sinpopo Brand specializes in heritage cuisine including peranakan flavours. Their adjoining pastry boutique Sinpopo Sweets features beautifully-crafted traditional kueh.

Known for: Intricate and decorative nonya kueh.

Signature item: The Dripping Kaya Cake mimics old-school nine layer kaya cake with pandan chiffon layers sandwiching homemade kaya, coconut cream and salted egg custard.

Pair Sinpopo's exquisite nonya cakes with dishes in their dining concept restaurants. Sinpopo Sweets is located at both their Katong and UE Square locations.

Pandan Cake Baking and Ingredients

Beyond visiting the top bakeries, understanding the ingredients and process behind pandan cakes also enhances appreciation of this Singaporean treat.

Pandan Ingredients

Pandan cake gets its signature color, fragrance and flavor from pandan leaves. Long green pandan leaves are cut and pounded to release juice. Bottled pandan extract or paste provides convenience, but fresh pandan juice makes the best cakes.

Coconut milk adds a creamy, nutty element that pairs perfectly with pandan. Palm sugar or gula melaka has a caramel-like flavor that lends subtle sweetness and complexity. Eggs make for a fluffy, light crumb.

Baking Techniques

Traditionally, pandan cakes were steamed in small tins like kueh. Modern pandan chiffon cakes are baked to achieve maximum fluffiness. Whisking egg whites until stiff then gently folding into the batter is the key technique. Freshness and gentle handling is vital for the signature tender crumb.

Tips for Baking Pandan Cakes

Achieving pandan cakes with great texture and balanced flavor takes some finesse. Using fresh pandan juice and coconut milk is ideal. Over-mixing can deflate the batter so fold gently. Insufficient baking causes a wet center while overbaking dries it out. When done right, the cake should spring back lightly when touched.

Pandan Cakes Bring People Together

More than just flavor, pandan cake represents Singapore's multicultural heritage. The cake seamlessly fuses Chinese, Malay and Peranakan ingredients and techniques. Just as Singaporean cuisine blended elements from diverse communities, pandan cake also brings people together.

Beyond racial integration, the cake is specially featured during celebrations like birthdays and National Day. The instantly recognizable fragrance sparks nostalgia of gathering with loved ones. While the nation modernizes, pandan cake remains timeless.

Conclusion

Pandan chiffon cake has become synonymous with Singapore for good reason. When done right, the fragrant treat lives up to its iconic status. Beyond just Bengawan Solo, numerous bakeries across the island craft pandan creations ranging from traditional to innovative. With an appreciation of cultural significance and quality ingredients, you are sure to find a version of this local delight that hits the spot.

Frequently Asked Questions

What gives pandan cake its flavor and color?

Pandan cake gets its signature green color and aromatic fragrance from pandan leaf juice. Blending and squeezing the long leaves releases the sweet grassy essence.

Why is pandan cake so popular in Singapore?

The cake seamlessly combines Chinese, Malay and Peranakan ingredients like coconut milk, eggs and palm sugar. Just as Singaporean cuisine integrates diverse cultures, pandan cake also brings people together.

What is the difference between pandan and vanilla cake?

Pandan leaf is commonly referred to as 'Asia's vanilla' for its widespread appeal in Southeast Asian cuisine. While vanilla lends a sweet, custardy flavor, pandan has an aromatic, grassy taste.

How do you bake the perfect pandan chiffon cake?

Lightly fold stiff egg whites into the batter without overmixing. Bake just until set then allow to cool upside down. Using fresh pandan juice and quality ingredients like coconut milk yields the best flavor and texture.

Where can I buy good quality pandan cake in Singapore?

Beyond Bengawan Solo, excellent pandan cakes can be found at Old Seng Choong, Pure Pandan, Rich & Good Cake Shop, HarriAnns Nonya Table, and other local bakeries covered in this article.