Singapore’s pandan cake craze is going global. Meet the family that sparked a spongey revolution

CNN - May 1st, 2025

Singapore's pandan chiffon cake, a fluorescent green, fluffy dessert, has become a staple in the city-state, making its way from local bakeries to upscale restaurants. The cake's popularity surged after Anastasia Liew founded Bengawan Solo in 1979, transforming her home-baked treats into a beloved brand with over 40 outlets. Celebrity endorsements from figures like JJ Lin and Jay Chou have further boosted its fame. Last year, Bengawan Solo sold approximately 85,000 pandan chiffon cakes, contributing to sales revenue of 76 million Singapore dollars ($57 million). The company now aims to expand its market by tapping into Asia's gift-giving culture, with a significant portion of sales already coming from Changi airport's outlets, catering to international travelers.

The story of pandan's rise isn't limited to Singapore. Across Asia and beyond, the demand for pandan-infused desserts is growing, echoing the trend seen with other Asian flavors like matcha and ube. In cities like New York and San Francisco, pandan cakes and desserts are gaining popularity. Food experts suggest pandan might follow the path of matcha, which has become a global phenomenon. As the global interest in Asian baking increases, pandan is poised to become a new culinary star, signifying a shift in dessert trends and tastes worldwide.

Singapore Pandan Chiffon Cake Bengawan Solo Anastasia Liew Jj Lin Jay Chou Asian Desserts Food Globalization

Story submitted by Fairstory

RATING

6.2

Moderately Fair

Read with skepticism

The article provides an engaging and informative look at the pandan chiffon cake's cultural significance and the business success of Bengawan Solo in Singapore. It effectively combines historical context, personal narratives, and market trends, making it accessible and enjoyable to read. However, the story could benefit from more diverse perspectives and independent verification of key claims, such as sales figures and historical details. While the focus on a positive cultural and business story limits its potential for controversy, it offers valuable insights into culinary trends and entrepreneurship. Overall, the article succeeds in capturing the reader's interest and highlighting the global appeal of Asian desserts, though it could be strengthened by greater transparency and source diversity.

Accuracy

The story presents a generally accurate account of the popularity of pandan chiffon cake in Singapore and its cultural significance. The claims about the cake's color and flavor being derived from the pandan plant are consistent with known culinary practices. However, certain historical details, such as the exact origin of the pandan plant in Indonesia’s Moluccas Islands and the timeline of pandan chiffon cake's introduction to Singapore, require further corroboration from botanical and historical sources. The sales figures reported, including the claim of 85,000 cakes sold and a revenue of 76 million Singapore dollars, lack direct verification from financial documents or third-party reports. Additionally, while celebrity endorsements are mentioned, specific dates and impacts on sales are not substantiated with direct evidence.

Balance

The article primarily focuses on the success story of Bengawan Solo and the pandan chiffon cake, which may lead to an imbalance in perspective. It highlights the achievements of the bakery and its founders, portraying them in a positive light. However, it does not explore potential challenges or criticisms the company might face, such as market competition or quality control issues. Additionally, while the story mentions the growing global interest in pandan, it does not provide perspectives from other bakeries or industry experts who might offer a broader view of the market dynamics.

Clarity

The article is well-written and easy to follow, with a logical flow that guides the reader through the story of the pandan chiffon cake's rise in popularity. The language is clear and accessible, making it suitable for a general audience. The narrative effectively combines historical context, personal anecdotes, and market trends, providing a comprehensive picture of the subject. However, some technical details, such as financial figures and market dynamics, could be better explained to enhance understanding.

Source quality

The article relies heavily on quotes from individuals directly associated with Bengawan Solo, such as Anastasia Liew and her son Henry. This provides firsthand insight but may introduce bias as these sources have a vested interest in promoting their business. The inclusion of a local food historian adds some depth, but more diverse sources, such as independent market analysts or culinary experts, would enhance the credibility and depth of the reporting. The story lacks references to external data or independent verification of financial and market claims, which could bolster its reliability.

Transparency

The article provides clear attributions to its quoted sources, such as the founders of Bengawan Solo and a local food historian. However, it does not disclose the methodology for collecting sales data or verifying historical claims, which affects transparency. There is no mention of potential conflicts of interest, such as the commercial interests of the quoted individuals. Greater transparency about the sources of financial figures and historical information would improve the reader's ability to assess the article's reliability.