Singaporean Food
Singapore is famous for FOOD. Pandan Chiffon Cake, I think it is one of the most famous iconic food here. You either use store-bought pandan paste or make your own pandan juice and added into the cake batter. A nick name for this paste with vibrant green is called ‘Asian vanilla extract’, from this name, I think you probably can image how fragrant it is. When I opened the bottle of it, seriously … it smelt incredibly GOOD!
As a baker, I particularly look out for the bakes here. One of my favourite cakes in Singapore is Pandan Chiffon Cake.
Shop-bought Pandan Chiffon Cake
Since my husband and I relocated to Singapore seven months ago, I kept buying pandan chiffon cakes from the local bakery. Actually, the cakes taste good but sometimes we found that some cakes were a bit dry. Even though sometimes they were not always that fluffy and spongy, we still finished the cake in one day, maximum one and a half!
Interestingly, I never thought of baking one in my home kitchen. The reason for this is because it is a kind of local authentic delight, as a new expat, I thought I could never ever bake one as good as the local ones. Also, I found most of the recipes use pandan juice as one of the ingredients. Although there are two ways of making pandan chiffon cake, it seemed like using pandan juice was more authentic than using pandan paste.
Pandan Juice
Pandan juice is made from pandan leaves and water. Where can you buy pandan leaves? It’s pretty easy – in the wet market or simply just go to the supermarket.
Then you need to …
- Wash the leaves and cut them into small pieces
- Place the pieces into a blender and add some water. Blend them for about 1 minute until it becomes a pandan pulp.
- After that, pour the pandan pulp into a fine strainer and use the back of the spoon to press on the pulp to get the juice out.
- Then you will have your homemade pandan juice for cooking or baking.
It sounds quite a complicated process for a ‘pandan cake beginner’. That’s why I kept buying the pandan chiffon cake in the local bakery … 😅
Pandan Paste
One day, I found a little green bottle sitting on a shelf in the baking section of a supermarket. It was pandan paste! Why not avoid the complicated process (making pandan juice) to start with? I decided to give it a try. I adapted the recipe from an awesome blog, thedomesticgoddesswannabe.com which is one of my very favourites blogs, (for your reference, this website is no longer existed, updated Oct, 2024). However, I adjust the recipe a little bit to suit our liking.
- Reduced the amount of caster sugar
- Used vegetable oil instead of coconut oil (which is what I had in my kitchen).
When I opened the pandan paste, it had an unbelievably full and aromatic Asian scent. I combined it with the coconut milk into the cake batter and I was amazed by the bright green colour. I knew, immediately, that the cake was going to taste really de-li-cious. I was pleased that I used this green paste as my first local authentic attempt.
Why You’ll Love this Pandan Chiffon Cake Recipe
These are the reasons that I like this pandan chiffon cake sooooo much, I hope you will like it as much as I do tooooo!
- Unique Flavour: Pandan chiffon cake offers a fragrant, nutty taste that’s a refreshing change from typical cake flavours.
- Light Texture: The cake is soft, fluffy, and melts in your mouth, perfect for those who prefer lighter desserts.
- Healthier Option: Made with oil instead of butter, this cake is lower in fat, offering a guilt-free treat.
- Visually Appealing: Its natural green hue makes the cake stunning and perfect for special occasions.
- Cultural Experience: This cake allows your readers to explore and enjoy a beloved Southeast Asian dessert tradition.
Ingredients in Pandan Chiffon Cake Recipe
With just a handful of these simple ingredients, this pandan chiffon cake recipe effortessly creates a moist, airy and flavourful dessert that captures the essences of traditional Southeast Asian dessert. I think you would understand that once you’ve made it!
- Eggs: Eggs provide structure and lift to the chiffon cake. The egg whites, when whipped, create a meringue that gives the cake its light, airy texture, while the yolks add richness and moisture.
- Caster Sugar: This fine sugar dissolves easily and sweetens the cake without weighing it down. It also helps stabilize the egg whites when making the meringue, ensuring a light and fluffy cake.
- Vegetable Oil: It keeps the cake moist and tender and also helps the cake stay soft even after refrigeration, maintaining its delicate crumb. You can use any neutral flavour oil that you have on hand.
- Pandan Paste: This is the star ingredient that gives the cake its signature flavour and natural green colour. Pandan paste infuses the cake with a fragrant, slightly nutty taste that’s unique and aromatic.
- Coconut Milk: Coconut milk adds richness and a subtle creaminess, complementing the Pandan flavour perfectly. It also enhances the cake’s moist texture. It is totally up to you to choose between full fat and low fat one. I normally use low fat one and there isn’t affect the texture of the cake at all.
- Cake Flour: It has a lower protein content than all-purpose flour, resulting in a finer, more delicate crumb.
- Cream of Tartar: This acidic ingredient helps stabilise the whipped egg whites, ensuring they hold their shape and contribute to the cake’s light, airy structure. If you do not have one, you can use a few drop of lemon juice or vinegar instead.
My Go-To Favourites
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → Watch my Video Tutorial
How to Make Pandan Chiffon Cake
Make the Cake Batter:
- Mix the pandan paste with the coconut milk in a jug for easy pouring later.
- Use a whisk (you can use a mixer if you prefer) to whisk the egg yolks and sugar vigorously until thickened. Then add all the rest of the wet ingredients one by one and continue to whisk. You will see the egg yolk mixture becomes thicken and airy.
- Then add the vegetable oil and continue to whisk until emulsified.
- Pour in the pandan-infused coconut milk and continue to whisk until everything is well mixed. The liquid turns into vibrant green once it is added and smells divine.
Whisk the Meringue:
An important part of the process is to beat the egg whites properly. The purpose of mixing the egg whites until a stiff peak forms is to give the cake an airy, light and spongy texture.
- Remember, when you start beating the egg whites, it has to be at a slow speed (using any kind of electric mixer). After beating on a slow speed until it is foamy.
- Add cream of tartar to stabilise the egg whites and continue to whisk at low speed until a layer of foam has been formed.
- Gradually add in the sugar in three stages or spoonful by spoonful. It allows the sugar to dissolve in between.
- After all the sugar is added, turn the mixer to medium high speed to whisk the egg whites until they reach their full volume, or we can say its stiff peak form, which means the egg white can hold the shape at the peak when pulled out using the whisk.
This process needs patience. Otherwise, they will not reach full volume.
Then it is time to combine the green cake batter and the egg whites together. This is the fun part. It was just like going to a painting class mixing the bright green and white together. The batter will become a lighter shade of green because it is mixed with a lot of white. In the end, it turns out to be a pale green cake batter, which is really pretty.
- Scoop a little amount of meringue (beaten egg whites) into the cake batter to loosen it up.
- Gradually add in the meringue and very gently whisk / fold it into the batter.
- Once all the meringue is added, your batter will have a much fuller volume.
- Finally, use a spatula to scrape down the sides and the bottom of the bowl to make sure everything is well combined.
Before Baking:
- Pour the cake batter into the chiffon tube pan at one spot. I found it is easier to handle the batter and the pan at the same time. If the cake batter is not level, shake the pan a little bit to even the batter out.
- Lift up the pan a few inches higher and drop it against the work surface a few times to get rid of the trapped big air bubbles inside the batter.
- One final trick is to run a skewer to the cake batter to further break down any trapped air bubbles as well.
- To ensure the cake has enough heat from the bottom to help the cake rise properly, place the cake at the lower rack in the oven. DO NOT open the oven door during baking.
Bake the Chiffon Cake:
While the cake is baking in the oven, the whole house fills with such aromatic smells that it is almost irresistible!!!
- Once the cake was baked, I had to invert the pan immediately and let it cool completely to avoid the cake sinking down (remember this!). Actually, the moment it came out of the oven, my husband and I almost couldn’t wait to eat it. The hardest part was waiting.
- When it had cooled completely, I un-moulded it. Run a knife along the edges. Please do remember to run around the funnel as well.
- Of course, the bottom of the pan.
- Place the beautiful chiffon cake on a serving plate. Enjoy!
Immediately, we could feel the sponginess of the cake and it felt light as a feather. Of course, the next step was to taste it. It tasted fabulous, full of pandan flavour and the cake was very spongy in texture.
Pandan chiffon cake is one of those things that you just want to stuff into your mouth! We basically could not stop eating it! Since then, I have kept baking this cake by using pandan paste. My friend even asked me to bake one for her too. You can imagine how popular this cake is!
Tips for Making the BEST Pandan Chiffon Cake
- Use Quality Pandan Paste: A little goes a long way. Use just enough pandan paste (like ½ tsp) for a fragrant, vibrant cake without it tasting artificial.
- Don’t Grease the Pan: Chiffon cakes need to cling to the sides of the tube pan to rise properly. Greasing it can cause the cake to deflate and sink.
- Whip Egg Whites to Stiff Peaks: Beat egg whites until they’re glossy and hold stiff peaks. This creates the airy structure essential for a tall, fluffy chiffon.
- Fold Gently: Fold the egg whites into the batter using a balloon whisk in 2–3 additions. Be gentle to keep the batter airy and light.
- Bake Without Delay: Once combined, immediately pour the batter into your un-greased pan and bake. Letting it sit can cause the foam to collapse.
- Cool Upside Down: After baking, invert the cake pan and let it cool completely upside down. This prevents shrinking and helps it stay tall and spongy.
How to Serve Pandan Chiffon Cake
Slice the cake into light, fluffy pieces and serve it as is to enjoy its delicate pandan flavour and airy texture. For an extra special treat, pair it with a dollop of whipped cream or a drizzle of coconut cream to enhance the tropical notes. It’s perfect alongside a cup of tea or coffee for a refreshing and elegant dessert experience.
How to Store Pandan Chiffon Cake
Store the pandan chiffon cake in an airtight container at room temperature for up to 2 days to keep it soft and fresh. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to 5 days. Before serving, let the cake come to room temperature for the best texture.
I don’t recommend freezing chiffon cake, as it can affect its texture. For the best experience, serve your pandan chiffon cake as soon as possible to enjoy its fluffy, light texture at its freshest.
Recipe Adjustments for Different Chiffon Tube Pan Sizes
6-inch Chiffon Tube Pan:
Pandan Cake Batter: 45 g cake flour, 3 egg yolks, 15 g caster sugar, 35 ml coconut milk, 20 ml vegetable oil, 1/2 tsp baking powder, 1/8 tsp salt, 1/4 tsp pandan paste
Meringue: 35 g caster sugar, 3 egg whites, 1/8 tsp cream of tartar
7-inch Chiffon Tube Pan:
Pandan Cake Batter: 61 g cake flour, 4 egg yolks, 20 g caster sugar, 48 ml coconut milk, 28 ml vegetable oil, 2/3 tsp baking powder, 1/4 tsp salt, 1/3 tsp pandan paste
Meringue: 48 g caster sugar, 4 egg whites, 1/4 tsp cream of tartar
9-inch Chiffon Tube Pan:
Pandan Cake Batter: 101 g cake flour, 6 egg yolks, 34 g caster sugar, 79 ml coconut milk, 45 ml vegetable oil, 1 1/8 tsp baking powder, 1/3 tsp salt, 3/4 tsp pandan paste
Meringue: 79 g caster sugar, 6 egg whites, 1/3 tsp cream of tartar
10-inch Chiffon Tube Pan:
Pandan Cake Batter: 122 g cake flour, 7 egg yolks, 40 g caster sugar, 95 ml coconut milk, 54 ml vegetable oil, 1 1/3 tsp baking powder, 1/3 tsp salt, 1 tsp pandan paste
Meringue: 95 g caster sugar, 7 egg whites, 1/3 tsp cream of tartar
Frequently Asked Questions
A tube pan helps the cake rise tall and evenly, and its center tube allows better heat circulation. If you don’t have one, you can try a deep round pan, but the results might vary in height and texture.
Chiffon cakes need to cling to the sides of the un-greased pan as they rise. Greasing the pan can cause the cake to slide down and collapse.
You can replace ½ teaspoon of pandan paste with about 1½ to 2 tablespoons of concentrated pandan juice. Since pandan paste is highly concentrated in both flavour and colour, using fresh juice means you’ll need a larger amount. To make concentrated juice, blend pandan leaves with a small amount of water, strain the mixture, then let it sit so the deeper green layer settles at the bottom—use that part for the best flavour. You may also want to slightly reduce other liquids in your recipe to keep the batter consistency just right.
The top should be golden brown and spring back lightly when pressed. A skewer inserted in the centre should come out clean.
More Chiffon Cake Recipes You Might Like
Tried this Recipe
Let me know if you give this recipe a go – I absolutely love seeing your creations! Tag me on Instagram @bakabeecom and be sure to leave me a comment / ⭐️⭐️⭐️⭐️⭐️ rating below so I can cheer you on!
Pandan Chiffon Cake
- Prep Time: 30 minutes
- Cool Time: 2 hours
- Cook Time: 45 minutes
- Total Time: 3 hour 15 minutes
- Yield: 8 servings 1x
- Category: Cakes, Chiffon Cake
- Method: Bake
- Cuisine: Singaporean
Description
This is an ultimate pandan chiffon cake. It is soft, fluffy and full of aromatic pandan leaf and coconut flavour! Pandan leaf and coconut is a perfect combination, it is a MUST try cake!
Ingredients
For the Cake Batter
- 5 pcs egg yolks
- 30 g caster sugar
- 40 ml vegetable oil
- 1/2 tsp pandan paste
- 70 ml coconut milk
- 90 g cake flour (sifted)
- 1 tsp baking powder
- 1/4 tsp salt
For the Meringue
- 5 pcs egg whites
- 70 g caster sugar
- 1/4 tsp cream of tartar
Instructions
Make the Cake Batter
- Mix pandan paste and coconut milk in a jug and set it aside.
- Put the egg yolks and sugar into a mixing bowl and start whisking them. Whisk them about 2-3 minutes until it turns a lighter shade and thickens. Then add vegetable oil and continue whisking until emulsified.
- Once the oil has been incorporated, add pandan-infused coconut milk and mix well. The colour will change into vibrant green.
- Sift in cake flour, baking powder and salt. Continue to use a whisk to gently mix until just combined. Then set the mixture aside.
- Preheat the oven to 160℃ / 325℉ to make sure the oven is nice and hot once the cake is ready to be baked.
Whisk the meringue
- Whisk the egg whites in a large mixing bowl at low speed using a mixer until foamy, approx. 1-2 mins.
- Add cream of tartar and continue whisking. Then gradually add in the sugar into the egg whites.
- Turn the speed up to high and keep whisking all the time until the egg whites form a stiff peak. It takes around 5-7 minutes. Be patient!
- Scoop a little amount of meringue into the green cake batter to loosen it first.
- Then, fold in the remaining meringue in a few batches until all well combined.
- Use a spatula to scrape down the sides and the bottom of the bowl to make sure everything is well mixed.
Bake and Cool the Chiffon Cake
- Transfer the cake into an UN-GREASED tube pan and bake in the preheated oven at 160℃ / 325℉ at the lower rack for about 40-45 minutes (mine took 40 minutes) or until insert a skewer withdraws clean. If the top of the cake cracks or becomes too dark, place a sheet of aluminium foil over it and continue baking.
- Once the cake is baked, remove it from the oven and invert the pan immediately and place it on a raised wire rack to cool completely.
- Use a small palette knife gently scrape along the side of the pan, do not forget the edge of the tube of the pan and the bottom to unmould the cake.
- Serve the cake on a serving plate and enjoy the delicious pandan chiffon cake with a cup of coffee!
Notes
- Each egg is around 60 grams without shell.
- This recipe is for an 8-inch tube pan.
- To ensure the mixing bowl and the whisk are grease-free, you can drip a few drops of white vinegar or lemon juice onto a kitchen paper to wipe the tools before whisking the egg whites.
- Disclaimer: Please read ingredient labels carefully before consuming or using the ingredients in this recipe. I am not responsible for any adverse reactions, injuries, or health issues that may result. Use your best judgment and consult a professional if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 131kcal
- Sugar: 8.7g
- Sodium: 32mg
- Fat: 7g
- Saturated Fat: 2.7g
- Carbohydrates: 14.5g
- Fiber: 0.3g
- Protein: 3.7g
- Cholesterol: 92mg
Final Thoughts
Pandan chiffon cake isn’t just a dessert—it’s a taste of Southeast Asian comfort and nostalgia, wrapped in a soft, fluffy texture and a beautiful green hue. With its light sweetness, rich pandan aroma, and tender crumb, it’s the kind of cake that brings joy in every bite. I hope this post helps you bake a tall, spongy pandan chiffon cake with confidence. Once you try it, it might just become a favourite in your kitchen too.
Thanks for joining me in the kitchen today. Hope you’ll love this! Enjoy and keep baking! 💛
This Post Has 31 Comments
Is self raising flour the same as cake flour? What is the UK equivalent.
?
Hi Susan,
Thanks for stopping by. Self raising flour is not the same as cake flour. Cake flour is low in gluten and usually has 7 – 9 % protein content. This helps the cake rise taller and has a fine crumb. It is perfect for chiffon cake. Please check out the one in the recipe card which I like using it for chiffon cakes and cookies. Hope it helps!
Hello, I don’t have Pandan paste, will Pandan extract work? Thank you
Hi Ashely,
Many thanks for your question. Yes, it will work. Both add pandan flavour to the baked goods. The difference between pandan extract and pandan paste is their consistency and concentration. Pandan extract is a liquid and usually less concentrated while pandan paste is a thicker paste and it often has a stronger green colour. You might need to add a little bit more pandan extract to enhance the flavour. Hope it helps! Keep baking! 😄
Hi Wendy, I chanced upon your recipe for Pandan Chiffon Cake as I was searching for the Domestic Goddess recipe (which I have used hundreds of times). Fyi she has taken down her website and created a new one on workshops. All her recipes are no longer available online
so your link no longer works. Thank goodness you shard it here! Our tastebuds are similar: I have to reduce the amount of sugar too.
Hi Peony,
Thank you very much for bringing this to my attention! ☺️ I really appreciate you letting me know about the broken link — I’ve now removed it. Many thanks for your 5-star rating as well and it’s so fun to find someone with similar taste buds! Here’s to more delicious finds we can enjoy together! Keep baking! 👩🍳
I cooked this cake for a friends birthday and everyone loved it! The lower sugar in the cake is fantastic. The cake was light and the Pandan flavour amazing. I will be making this cake a lot in the future. Thank you so much for the recipe 😊
Hi Cheryl,
That makes me so happy to hear! I’m so glad your friend’s birthday cake was a hit, and that you enjoyed the balance of sweetness and pandan flavour. Thank you for trying the recipe and can’t wait to hear how your future bakes turn out! 😊
Hi, Wendy, we tried the recipe 2 days in a row and love the aroma and taste. However, both times, when we flipped the tray over, within a minute, the cake left its base and landed flat on its “face”. The texture was also a bit wet.
Should we try baking it longer or increasing the temperature? (We used 160C and baked for 40min on the first try and 45min on the 2nd day.)
Hi, I’m so happy to hear you love the aroma and taste! About the cake collapsing and feeling wet—this usually means it needs a bit more baking time or a slightly higher oven temperature. Every oven heats differently, so you might try increasing to 170°C and baking for about 45–50 minutes. Also, make sure your cake is fully set before flipping it upside down—it should spring back lightly when touched and a skewer inserted comes out clean.
If the cake is still wet inside, it might help to tent it with foil toward the end to prevent over-browning while finishing baking through. Hope this helps!
Hi,
I have a pandan plant. How can I substitute the paste for the leaves and how can I use the leaves to make the paste?
Thank you,
Patty
Hi Patty,
It is a very good question. Thank you! Here are the steps of making pandan paste from leaves.
You’ll need 7-ounce pandan leaves and 3 cups of water
1. Cut the leaves into small chunks. Combine the leaves and 1 cup of water in a blender and lend on high speed until finely minced.
2. Pour the mixture through a sieve over a jar and squeeze the minced leaves to extract the juice.
3. Place the pulp back in the blender and repeat the process with the remaining 2 cups of water, one cup at a time.
4. Once all the juice is collected, place a coffee filter and set it over a large bowl. Pour the juice into the filter and let the juice drain away. The remaining pulp in the filter is your pandan paste.
5. Store it in a covered container in the fridge for about 1 to 2 weeks.
Hope it helps! Let me know if you have any questions. Keep baking!
great recipe thank you
Hi Marlene,
Thank you! Glad to hear that you like it! Happy baking! 😊
Hi Mariene,
Glad that you like this recipe. Thank you for your feedback! Happy baking!
I can’t wait to try this! I don’t have a tube pan. Can I use a Bundt cake pan instead?
Hi Amelia,
Thank you for your question and I’m excited for you to try this recipe. A Bundt pan isn’t ideal for chiffon cakes because the nonstick surface and intricate design make it harder for the cake to rise properly and cling to the sides. If you do try it, use an un-greased aluminum Bundt pan, if possible, and cool the cake upside down to prevent collapse. A tube pan is best, but I’d love to hear how it turns out if you experiment! Hope it helps!
Hello!
I tried this recipe and it turned out fantastic! (Even my usually critical vietnamese mother grunted an approval 🤭🤭). Thank you for having such clear instructions (and different measurements for different size pans! I did not think the 10 inch pan purchase through xD) The smell as it cooked and cooled made it soooo hard not to just take a knife and cut right in xD
The taste is wonderful, not too sweet, very delicate and bouncy sponge!
I do have a little question, when the cake cools down (which i leave unside down as instructed) it sort of shrinks? Collapses? The sides of the cake stick to the pan but the between sort of plummets down a little. It still tastes amazing! I’m just curious if I just need to leave it in longer of if this is just the natural settling process of the cake.
Thank you so much!
Hi Minnie,
Aww, thank you so much for such a thoughtful comment! I absolutely love the “Vietnamese mum approval” — that’s the highest compliment 🤭💚 and I can totally relate to how hard it is to wait while that pandan aroma fills the kitchen!
About your question: As the cake cools, steam escapes and the structure settles a little. As long as the cake doesn’t completely collapse and the texture stays light and bouncy (which yours did!), that’s a good sign.
If the centre dips more noticeably, it can sometimes mean the cake needed just a bit more baking time to fully set the structure, especially in a larger pan like a 10-inch. Next time, you can try baking it a few minutes longer and making sure the top springs back gently when touched. That said, a little settling is part of the nature of chiffon cakes — and since it still tastes amazing, you definitely did a great job!
Thank you again for trying the recipe and sharing your experience — it made my day 💚 Happy baking!
I just baked this earlier and it came out delicious!! It’s the kind of cake that’s not too sweet, something my og Asian parents are very picky about! It was spongey, soft, bouncy, and fluffy! I’d add a little more coconut milk next time personally bc I like the flavor of coconut, but other than that it’s fool proof!!
Hi Rina!
Thank you sooooo much for trying the recipe and taking the time to leave such a sweet comment! I’m so glad to hear it was a hit with your OG Asian parents—that’s the ultimate seal of approval! 😊 I love that idea of adding a touch more coconut milk for extra flavour too — great tip. Happy baking, and I hope you get to enjoy many more fluffy chiffon cakes ahead!
I baked this cake today and it was delicious!! Love!
Hi Lily,
I’m so glad you enjoyed it! Thanks for trying the recipe and sharing your feedback — much appreciated. 💛
Hi! Really excited to try this recipe, but can I check what cake pan dimensions are you using?
Hi! I’m so glad you’re excited to try it! 💚 This recipe is for an 8-inch tube pan. I hope you enjoy the fluffy, aromatic results! 😉
I tried today and for first time I got a perfect pandan cake. Many thanks for sharing!
Hi Eva,
I’m so happy to hear that your pandan cake turned out perfectly! 💚 It makes me so glad that the recipe worked well for you. Thank you for trying it and for sharing your success!
Hi I loved the recipe! One question I have small silicone tube pans, cupcake size. Could I use these? If so how should I adjust the cooking time/heat?
Thankyou!
Hi Berber,
I’m so glad you loved the recipe! 💚 I wouldn’t recommend using silicone tube pans for chiffon cakes — they’re too nonstick, which means the batter can’t grip the sides to rise properly. The cake may end up dense or collapse after baking. It’s best to use an ungreased aluminum tube pan for that light, fluffy texture. Hope it makes sense!
I’m having trouble with the ingredient measurements. It says US and metric. But metric still lists in teaspoons and not grams or mLs. I would appreciate conversions so measurements can be done more accurately on a scale. Thank you so much! 🙏🏻
Hi Ja! Thank you so much for your feedback. I completely understand—using a scale is definitely the most accurate way to bake!
For very small amounts like baking powder, cream of tartar, and pandan paste, these are typically measured in teaspoons even in metric kitchens.
To help you out, here are some typical weight equivalents for those small items, keeping in mind that these are approximate due to variations in density:
1/2 tsp Pandan Paste: Approximately 3g
1 tsp Baking Powder: Approximately 4g
1/4 tsp Cream of Tartar: Approximately 1g
1/4 tsp Salt: Approximately 1.5g
Hope it helps and happy baking!