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A pandan mooncake is a variation of the traditional Chinese mooncake where pandan leaves extract is used to flavor the cake. It is often consumed during the Mid-Autumn Festival.

Pandan mooncake tastes like a regular mooncake but with a subtle and distinct aroma and flavour from the pandan leaves.

The ingredients typically include lotus seed paste, pandan extract, cake flour, golden syrup, lye water and vegetable oil.

Pandan mooncake originated from Southeast Asian countries like Malaysia and Singapore where pandan is a popular ingredient.

Pandan mooncakes may contain nuts due to the lotus seed paste filling and possible cross-contamination during production, so please check the ingredients.

Yes, pandan mooncakes are generally safe to eat during pregnancy. However, it's always advised to check the ingredients for any personal allergies.

Pandan mooncakes should be stored in a cool, dry place. They can also be frozen to extend their shelf life.

The pandan flavor in mooncakes should remain stable, though it may reduce slightly if the mooncake is stored for a long time.

You can buy it at Weee! Asian Market, www.sayweee.com.

With the right ingredients and recipe, it's not difficult to make pandan mooncakes at home, but it can be time-consuming.

Pandan mooncakes can be kept for a week at room temperature or frozen for up to a few months.

While the ingredients in pandan mooncakes can be vegan-friendly, it is always better to confirm with the manufacturer or baker.

Traditional pandan mooncakes are not gluten-free as they are made with cake flour.

Pandan mooncakes can be high in sugar and fat due to the lotus seed paste. Exact nutritional value may vary based on size and recipe used.

Pandan mooncakes are typically cut into quarters and served with hot tea.

Yes, fresh pandan leaves can be used to make a pandan extract which is then used in the mooncake batter.