Pandan Is Everywhere Right Now — Here's Why (And How to Actually Use It)

So here's the thing about pandan.

Pandan is having a moment. Search for it on Google and you'll see it up 47% year over year. It's in your coffee shop's seasonal latte. It's in every food trend forecast for 2026. It's the "vanilla of Southeast Asia," and finally, FINALLY, the rest of the world is catching on.

And honestly? I'm thrilled. Because I've been baking with pandan since my Popo first showed me how to make pandan coconut rice cakes when I was twelve. There's something magical about that grassy, nutty, floral aroma. It's like if vanilla had a tropical cousin who went to art school.

But here's what I'm seeing: a lot of people buying pandan extract, using it once, getting a weird result, and never touching it again. That's a tragedy. Because pandan, when you understand it, is one of the most versatile flavoring agents in your baking arsenal.

So let me fix that for you.

What Even Is Pandan?

Pandan is a tropical plant with long, blade-like leaves. In Southeast Asian cooking, it's used in both sweet and savory applications — wrapped around chicken before frying, steeped in coconut milk for rice dishes, or extracted for desserts.

Fresh pandan leaves have a subtle, grassy, slightly nutty flavor with floral notes. When heated, those grassy notes mellow out and you get this warm, almost vanilla-like depth with a distinctive tropical character.

The challenge? Fresh pandan leaves are hard to find outside Asian grocery stores. That's why most home bakers use pandan extract or pandan paste.

The Extract vs. Paste Debate (And Why It Matters)

Here's where people get tripped up.

Pandan extract is liquid, usually clear or pale green. It's subtler, more like using vanilla extract. The flavor is there but it's delicate.

Pandan paste is thick, usually bright green, much more concentrated. This is what gives that signature vivid green color you see in bakery-style pandan cakes. The flavor is stronger, but so is the potential for that weird artificial aftertaste if you use too much.

My recommendation? For home baking, I use both. A teaspoon of paste for color and that concentrated flavor, plus a splash of extract to round it out. But if I had to choose one, I'd go with a good quality paste from a brand like Koepoe-Koepoe or Butterfly.

(Don't buy the neon green stuff that looks like paint. If the ingredient list has more than pandan and water, skip it.)

Where Pandan Actually Shines

Here's what I tell everyone: pandan is NOT a universal swap for vanilla. It has a specific personality, and it works best in specific applications.

Where it's INCREDIBLE:

Chiffon cakes and sponge cakes: The light texture lets the pandan flavor come through without being overwhelming. The classic Singaporean/Malaysian pandan chiffon cake is iconic for a reason.
Coconut milk-based desserts: Pandan and coconut are soulmates. Rice puddings, custards, puddings — anything with coconut milk gets elevated by pandan.
Glutinous rice desserts: Sticky rice with pandan is a classic combination. The pandan cuts through the richness of the coconut cream.
Custards and puddings: Pandan custard is life-changing. Think creme brulee but with that tropical floral note.

Where it's... okay:

Butter-based cakes: The butter competes with pandan's subtlety. You need to use more, which risks that artificial taste.
Chocolate pairings: Chocolate is aggressive. It tends to bully pandan into the background unless you're very intentional.

Where to skip it:

Anything with strong spices (cinnamon, nutmeg, cloves) — pandan gets lost
Recipes where the brown butter or caramel is the star — pandan and browned dairy can clash

The Technique: How to Actually Use It

Okay, practical stuff. Here's what I learned from four test batches this week:

For cakes: Use 1/2 to 1 teaspoon pandan paste per cup of flour. Add it to your wet ingredients and whisk well to distribute. The batter should be pale green — if it's neon, you've used too much.

For custards: Steep a pandan leaf in your milk/cream mixture while heating, then remove before adding eggs. OR use 1/4 teaspoon paste per cup of liquid. Heat gently — high heat can turn pandan bitter.

For rice: Tie a pandan leaf in a knot and add it to the pot. Remove after cooking. If using extract, add 1/2 teaspoon to the cooking water before adding rice.

The color trick: If you want that beautiful green without artificial food coloring, add a tiny pinch of matcha to your pandan batter. It deepens the green naturally and adds a hint of earthiness that complements the pandan.

My Favorite Pandan Recipe Right Now

After testing variations all week, here's what's been on repeat in my kitchen: a pandan coconut loaf cake that's dead simple but tastes like you spent hours on it.

The secret is using full-fat coconut milk as the liquid, which amplifies the pandan flavor without any artificial taste. I use 3/4 teaspoon pandan paste and the result is this gorgeous pale green cake with a tight, tender crumb and that unmistakable tropical aroma.

It's the kind of cake that makes people stop mid-bite and ask "what IS this flavor?" — in the best way.

Full recipe coming next week (I'm doing one more test to get the glaze exactly right), but until then: grab some pandan paste from your Asian grocery store, add it to your favorite coconut cake recipe using the ratios above, and prepare to fall in love.

The Bottom Line

Pandan isn't a trend — it's a tradition that's finally getting the global recognition it deserves. And like all traditional ingredients, it rewards respect and understanding.

Don't just dump it into a vanilla cake and hope for the best. Pair it with coconut. Keep the flavors light and delicate. Use it in applications where it can actually shine.

Do that, and you'll understand why Southeast Asian bakers have been obsessed with pandan for generations.

And if your first attempt doesn't work? That's baking. Try again. Adjust the amount. Pay attention to the color and the smell. Pandan is subtle — that's the whole point.

Now go forth and bake something green and delicious.

Have you baked with pandan before? Did you love it or was it a disaster? Drop a comment — I want to hear about your pandan experiments and troubleshoot any issues you're having. And if you're hunting for pandan paste, check your local Asian grocery store or order from a reputable Southeast Asian brand online. Don't settle for the weird neon stuff.