a Mid-Autumn Festival original
Pandan Mooncake
Pandan chiffon cake and a heavy pour of salted egg yolk, folded into vanilla ice cream.
For the Harvest Moon — while it lasts
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One of us grew up in Hong Kong. Jan grew up in Thailand. So when we sat down to dream up something pan-Asian, this is where we landed: a chiffon cake studded scoop with a mooncake's favorite part hiding inside.
We bake the pandan chiffon cake ourselves, then fold it whole into a vanilla ice cream base. Through it runs a ripple of golden salted egg yolk caramel — and we don't hold back on the pour. Creamy, fragrant, rich, and a little unexpected — the punch of egg yolk in every bite, the way the best mooncakes deliver it.
It's a riff on something traditional, made a little playful. Have a scoop, and look up — the Harvest Moon's on its way.
What's In It
House-made pandan chiffon cake
Baked in our kitchen, folded in whole, not just flavoring
Vanilla ice cream base
Lets the pandan and egg yolk lead
Golden salted egg yolk caramel
A heavy pour, rich and a little unexpected
Try It Before It's Gone
A Mid-Autumn Festival original — in the case while it lasts.