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Pandanus amaryllifolius is a tropical plant in the Pandanus (screwpine) genus, which is commonly known as pandan (/ ˈ p æ n d ə n /; Malay:). It has fragrant leaves which are used widely for flavouring in the cuisines of Southeast Asia. It is also featured in some South Asian cuisines (such as Tamil cuisine) and in Hainanese cuisine from China.
Pandan cake is a light, fluffy, green-coloured sponge cake [5] flavoured with the juices of Pandanus amaryllifolius leaves. [6] [7] It is also known as pandan chiffon.[1] [2] The cake is popular in Malaysia, Indonesia, Singapore, Vietnam, Cambodia, Laos, Thailand, Sri Lanka, Hong Kong, China, and also the Netherlands.
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
Pandanaceae is a family of flowering plants native to the tropics and subtropics of the Old World, from West Africa to the Pacific.It contains 982 known species [2] in five genera, [3] of which the type genus, Pandanus, is the most important, with species like Pandanus amaryllifolius and karuka (Pandanus julianettii) being important sources of food.
The top of the plant has one or more crowns of strap-shaped leaves that may be spiny, [2] [3] varying between species from 30 centimetres (12 inches) to 2 m (6 + 1 ⁄ 2 ft) or longer, and from 1.5 cm (5 ⁄ 8 in) up to 10 cm (4 in) broad. They are dioecious, with male and female flowers produced on different plants.
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Kolak (or kolek) is an Indonesian sweet dessert based on palm sugar or coconut sugar, coconut milk, and pandanus leaf (P. amaryllifolius). [1] A variation in which banana is added, is called kolak pisang or banana kolak.
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