FireCracker3240 chef wan always like that. Very cheerful & passionate person, esp when talking about food. Anna Olson met & cooked with him before in her show. Malaysian love him :)
Oh wow. No butter, flour, or milk in those sweets and they are still puffy and delicious. Note to self: when I travel to Asia one day, be sure to try the sweet things in addition to all the different and delicious savories I've heard about for years.
hey anaxerik4ever, if you're referring to the Chiffon Pandan Cake, the recipe DOES call for all those 3 ingredients -- butter (in this instance, in the form of 'oil'), flour, and coconut milk. And oh, as a Malaysian AND a shameless foodie, I can tell you that Malaysian flavours are simply exceptional. Like, seriously. :P
I am MALAYSIAN! (I'm not a politic guy but this election had written a big history page this year on 2018, our newly crowned Prime Minister has arise to take down the corruption and is attempting to repair the holes that has been dug) We just had our 14th Election ended not long ago #GE14. This is truly a good recipe to show that Malaysia has a great dessert cake, I used to eat this a lot when I was a kid. Also, Chef Wan is a famous chef in Malaysia, it's just a fun fact :D Really, I am so proud to be a Malaysian right now :D
omg excited to see chef wan on donal's channel. for the people who annoyingly point out the local names of desserts in your country, please stop. we know what they are called, every other channel here has people like you "correcting" us. I'm singaporean and i find this really unproductive. otherwise, enjoy! us straits people should be happy and united as one!
You can also the the leaf, add water and blend it in a blender. use cheese cloth to divide the juice and leaf. This will give you more fragrance. That's what we do in Thailand
Alex Kongmee Ya,the real leaf extract juice give food more taste and aroma.Maybe Chef Donal want a faster way and more vibrant pandan color for the cake by using the instant pandan extract. We use vanilla extract more than vanilla beans/pod too.
Pandan is an aromatic leaves we can find here in Malaysia.we put it in lots of Malaysian dish..even in our coconut milk rice (nasi lemak) to fragrance the rice.
You should try a modern twist of this recipe called the pandan gula melaka. The cake pandan flavour butter cake and the icing is a gula melaka syrup mixed with swiss meringue butter cream
One of the most popular cake in Indonesia. Smells and tastes really good. We don't use icing in Indonesia. And I can tell you're using Butterfly (Koepoe-Koepoe) brand for the pandan essence😁😂
basically pandan is leaf with a good aroma, natural green food coloring and usually in Indonesia we using for dessert. But there is one another leaf that makes intens green color, this is 'daun suji' or suji leaf. Daun suji is more intens green color than pandan but pandan is more aromatic than suji. So that's it and I hope you more explore pandan and suji in Indonesia😊
You need to make that cake from 01:10 we called it klepon in Indonesia (idk what they call it im Malaysia tho) those are very sweet & lovely it made out of sweet rice flour filled with coconut/palm sugar then sprinkled with shredded coconut
Because we have the same roots... Yet Medan a region in Indonesia, which is the closest to the Malaysia called it Ondeh Ondeh, while in Java Island we called it Klepon. And in Java Island we have also Ondeh-Ondeh which is a fried sesame green bean paste. Interesting, isn't it?. But still, at the end of the day they're made to made us happy, like chef Wan said hahaha
Ius and The Foods yeah for us there's two kinds of ondeh-ondeh. One is the one seen in the video and the other is the goreng version with coconut filling. Both are referred to as ondeh-ondeh here as far as I know.
From what I heard (though I've never made one before), they say you don't actually have to oil the pan. That's just the specialty of making chiffon cake. It will never stick to the pan. Oiling it will make the cake denser, which beats the purpose of a chiffon texture. To those who had made this cake before, is this actually accurate?
I'm no expert on baking but have made this cake annually for about 15 years and from my experience it tends to deflate (and subsequently get denser) when the pan is oiled. If you look closely at the cut of Donal's cake at 7:51 you can see it does look a little dense towards the edges and only the center actually seems airy - still looks good though and it did bounce back when he cut into it! Try baking it with an oiled pan and if it deflates try again without. The cake's delicious enough to eat two of them ;)
He had to oil the pan as he used a bunt pan, which doesn't release the cake easily without oiling due to the design of the pan. If he had used a chiffon cake pan, the type with smooth, straight edges, a middle cylindrical pipe and a removable bottom, then oiling is not needed. Even Alton Brown shared the science behind this in his Good Eats: Angel Food Cake episode.
I made this last week and my cake deflated. I was so disappointed because I thought I did something wrong. I'm going to try this again without oiling the pan and see what happens. I'm using a bundt tin though. Hopefully it doesn't get stuck.
Georgia Andrea typically pandan cake is baked in a tube pan n ungreased cos the batter needs surface to "climb" up. If u grease it it wont be able to climb....N the cake is usually cooled upside down to ensure volume and hence lightness. There so many asian pandan cake recipes on youtube, mostly done without greasing the pan and are more fluffy.
omg donal i didnt know you were coming here! i've been keeping up with you for years but recently i stopped since i dont really have time to watch anymore youtube videos.. and when this suddenly pops up in my recommendation i was soo shook! all i can say is thank you for trying out our local food and well done! :D
Chef Wan I love his humour and passion of cooking :) he talks a lot in most of his cooking shows and it makes me laugh 😆 You’re such a talented cook I enjoy watching all your shows. Keep the great work up.
LuckyPandaCookie Pandan is a type of leaf used in various South East Asian dishes. It has a distinct smell and the vibrant green colour can be used for food dye. So, Pandan Cake is essentially a sponge cake with the colour and scent of Pandan. The flavour would be sweet.. Like sugary sweet.
I’ve never seen Pandan chiffon cake baked in a bundt tin or with any icing before. But it’s a cool take on the chiffon cake that we southeast Asian peeps love :) Chef Wan seems like a lot of fun hehe
Hi Donald, I'm from Indonesian and in our country we have specificly the same pandan cake since Malaysia and Indonesia have similarity cuisine. My grandma used to make this cake when Christmas around the corner but instead of oil our fams recipe use margarin, it add much flavour but not too buttery, half cup will enough. We also have other version or marble pandan cake with include some chocolate paste inside the cake. You should try it. Anyway nice frosting with the lime, never thought it before. Good job Donald. Love from Indonesia.
If you have gula melaka @ palm sugar block/syrup,use it as the glaze/frosting or any dessert filling like cupcake filling..Natural sweetener and yummm... flowery sweet taste.
I'm not completely sure, but I think if this is channeling the pandan chiffon we have in SEA, spraying the tin isn't good because the batter has nothing to grip onto so it doesnt rise as much as it could. Also, after baking it should be cooled bottom up so the cake doesn't sink or deflate, which I think happened a little to yours donal, if you look at the curve of your slice, it's just that much denser than the rest. Hope this is helpful, and I love pandan, it is the vanilla of SEA, so glad to see it here
OMG..I'm so happy to see the thumbnail.Classic pandan cake! Ft Chef Wan! The most popular Malaysian celebrity chef .OMG.. This make me love Chef Donal more. I love the tangy lime zest and lime frosting idea,chef.Looks luxurious.yummm.. and good job.
Lovely attempt, Donal! Pandan chiffon cakes remind me so much of snack time during my preschool days haha. It's so nice seeing you and Chef Wan! I laughed so much watching him try to feed you ahaha. Loved seeing you talk to our local aunties and try out all our different kuihs too. Hope you had a lovely trip to Malaysia!
I love how malaysians are generally comfortable with their english. Teach us how to do that please!! Love from Indonesia💙 P.S. it would be great if chef wan or donal visit Indonesia some time lol
Wow you meet up with Chef Wan! 🖒 Please drop by Singapore next time and get some inspiration from our local dishes such as singapore chilli crab, satay, hokkien mee and laksa. 🍲🥘🍝
Maybe you can replace the pandan flovour extract with the pandan leaves. It definitely smells and tastes better. My mom loves to make this pandan chiffon cake and she always uses pandan leaves rather than pandan flavour extract.
Would be way better if you blended and squeezed out fresh pandan juice instead! (Although it’ll be harder to get pandan leaves in England) Pandan extract has good colouring inside which makes the cake an artificial green colour. Looks fantastic though!
Hye donal! I suggest u should try to glaze it with palm sugar or its is call as gula melaka in malaysia.. Both combination pandan and gula melaka is superb delicious.. No jokes at all with this combination.. Anyway, hope u enjoy met our famous chef wan.. 😘
