Pandan is very popular Vietnamese desserts and pastries. Amanda grew up eating copious amounts of chè in San Jose, a sweet treat that can take many forms: a pudding, a drink, or even a sweet (cold or warm) soup. It's commonly mixed with coconut milk and topped with things like jackfruit, mochi, jellies, and sweet beans.

The filling came to Amanda while she was eating silk tofu and realized what a great base for a custard it might be – smooth, light, and neutral enough to not fight other flavors. She chose soon tofu, which is extra silky and has none of the "beaniness" of other tofus, and very simply combined it with pandan, butter, sugar, and salt.

The coconut buttercream is a mixture of coconut cream, coconut milk powder, and a dash of salt into our base buttercream.

This flavor has been tested by some of the toughest critics in the land, Amanda's Vietnamese family. We brought it to a birthday party and it vanished completely with aunties and uncles alike going for seconds and talking it up.

This flavor will be making a permanent appearance on our menu starting in November. 

// Check out our flavor guide and size guide.