Eatbook VS Bengawan Solo Pandan Cake | Eatbook VS | EP 7
ฝัง
- เผยแพร่เมื่อ 4 พ.ค. 2020
- In this episode of Eatbook Cooks, we decided to recreate Bengawan Solo's Pandan Chiffon Cake. Watch on to find out if we were able to beat the original and let us know in the comments if you tried our recipe!
*This video was filmed before COVID-19 measures were taken by our government. Eatbook does not encourage going out for non-essential activities during Circuit Breaker.
All our videos are non-paid reviews unless specifically stated.
Full Recipe:
Ingredients needed (room temperature)
Egg yolk mix
- 6 egg yolks
- 50g castor sugar
- 50ml vegetable oil
- 150ml coconut milk
- 120g cake flour
- 1tsp baking powder
- ⅛ tsp salt
- 5 pandan leaves
- 100ml water
- ½ tsp pandan paste
- 1tsp vanilla essence
Egg white mix
- 6 egg whites
- ½ tsp cream of tartar
- 80g castor sugar
Directions
1. Blend the pandan leaves and 100ml of water. Sieve out the mixture and collect the pandan juice.
2. Place egg yolks and sugar into a mixing bowl and whisk.
3. Mix in the coconut milk, baking powder, salt, vegetable oil, pandan paste, vanilla essence and 30ml of pandan juice into the mixing bowl.
4. Sieve in the cake flour and incorporate well
5. In a separate mixing bowl, pour the egg whites and whisk using a hand mixer.
6. Once foamy, add in the cream of tartar and continue whisking
7. Add in the sugar slowly in 3 batches, while continuously whisking
8. Stop whisking once stiff peaks form
9. Fold in the egg whites into the first mixing bowl in 3 separate batches
10.Pour the cake batter into a tubeless baking pan and place into a preheated 170 C oven for 50 minutes (bottom only, set top and bottom for last 10 minutes)
11. Let it cool and then serve
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Featuring (in order of appearance):
Koh Hui Qing - / chingqingbear
Xenia Tan - / hotcheekylace
Jessalyn - / jessalyncly
Charmaine Sew - / charmainesew
Rainier - / justispao
Amanda - / amandalpaca
Kristie - / kristiethz
Filmed By:
Maverick Chua - / mavcly
Bevelyn Tan - / bxvelyn
Edited By:
Bevelyn Tan - / bxvelyn
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hello@eatbook.sg - บันเทิง
What have you been cooking at home?
i just bought fire insurance just in case
Maggi
Cookies 🍪
Macaroons
Boiled egg & toast.
Fire chicken fried noodle
Opening the plastic containers with these cakes in at 1 am will always wake the whole house up lol
Baking tips for anyone who wants to make pandan cake:
-no need to grease the cake pan
-pandan essence may be omitted
-don't over whip the egg whites
-don't tap the cake pan on the table as it eliminates the air bubbles which contributes to the airy, fluffy texture of the cake
-set your oven to both top and bottom heat to have an even crust all over
-let the cake cool in the pan instead of removing immediately when it is out of the oven
All the best and stay safe guys! 😄
Qing you shouldn't grease the chiffon mold haha. And do overturn the cake (hence the 3 legs) after baking and let it cool for a few hours before cutting
was thinking of this when i heard her say "it's warm" after removing hahaha. just to add on, not greasing the chiffon mold allows the cake to cling to the sides and rise nicely as it's a delicate cake. overturning it and letting it cool before unmolding it prevents it from collapsing onto itself and becoming a dense cake.
they need to pin your comments!!
Yall have no idea how much I look forward to your videos, especially during this CB period!
11:08 when sew said 101% not pandan cake , and the editor put the oh my god, I laughed so hard
Xenia describing the crust of the cake was so accurate and clear. Love the attention to detail, I’ve never tried this cake before but I feel like I have now.
Eatbook have like amazing people who can cook really well!!!
I'm very proud of being indonesian, kue/cake from indonesia has reached singapore❣️🇮🇩
Suphon should have made the chiffon
when Qing shook the blender.. i died-
btw stay safe !!
Qing's hair at start of video: beautiful
Qing's hair halfway through the video: I just woke up hair
Love from Batam, Indonesia to y'all
other people have been gaining new skills but i've only been gaining weight ;,)
Learn some cooking skills. You can gain new skills + gain weight at the same time. Win win 🤣✌️
Actually you should just use both top and bottom heat. That is why ur cake didn’t have a crust around the cake. Whereas you see bengawan cake has a all-round crust.
No need to grease the chiffon pan.
Where can I get those iced gem cookies cushion???
Hiii, what size pan was this recipe? Whats the serving size?
We need to have a "pandan chiffon cake 2.0" and this time eatbook will win!!
Now I’m craving pandan cakes
My mum say the reason why it isn't fluffy enuf it's because u need to use a mixer with the one wisk attachment. The wisk needs to be round and can't be two like the hand mixer.
CZiX 150 it not about the mixer, one whisk or two whisk doesn’t matters. It is not fluffy is because the egg white is over whipped
@@knightshade909 oh hahaha but the mixer is worth a try too
@@knightshade909 if you think about it, having a bigger whisk will actually make a difference because it incorporates more air in the mixture making it more fluffy. If she did overdo the eggs then yeh that might be why but even if she didn't, the cake still might not be fluffy enuf. If u think abt how Bengawan Solo makes the cakes, they surely won't use hand mixers or two small whisks (if it can even be called whisks) to make it. They will use mixers with one bigger whisk attachment. So yes, you might be right but the size of the whisk does matter if u wanna make fluffier cakes. That's how I think of it at least... I might be wrong cos I am not a professional baker. Feel free to counter me cos I wanna learn.
CZiX 150 nope. You are comparing commercial to home baking. I mean obviously benagwan solo uses big whisk cause they are making in large quantity. They can’t be using a small whisk for more than 10x times the eggs white that TSL uses, that doesn’t make sense. It really not so much about the size of the whisk, it about the speed of the whisk/machine and whether are you being careful in not over whipping it.
Ps: even a fork can whip egg white. Whisk size doesn’t matter.
@@knightshade909 uh you'll need two forks joined together because the whole point is to incorporate the air in in mixture. (Google it) Not just one fork
hmm so it will be okay as well without pandan paste?
Trina of course. It optional.
Hahaha taste preference aside, those who thought eatbook's version was from bengawan solo never tried the original because personally, I think it's SUPER distinctive
You need not add cream of tartar actually. Also, the pandan essence can be skipped too. Perhaps, to Xenia’s point, you can bake it a little longer. Yes, the “crust” is the major selling point. Qing’s version is too “light”, can be “chao tar” a bit more.
Great work nonetheless.
Viktor cream of tartar is for beginner who might not know know to beat the egg white properly
I have no idea what was said at the beginning besides "stay home cook this recipe"
1:21 , T-rex , sorry had to say it
I feel like I'm the only one that counted how many times Qing said "wow"
Btw I counted 8 times
omg eat book should make a banana bread ep
wow so much work juz for a pandan cake~! #appreciate #AndyLauFav
rainier super saiyan hair tho
Early yayy 🙆🙆🙆
Now I feel like buying pandan cake lol
😯
wah ching got bf anot?
you just have to mention adria hahaha
Don't understand why producer don't choose like odd number of taste testers so that there will always be a winner!! P.s. I so wanted eatbook to win 😪
Or ok
Don’t grease. And don’t use non stick
Hi
Lemon
Would like to hear more explanations behind the steps. Technique is also wrong that is why texture became dense. Tapping the cake pan will burst the air bubbles which is the beauty of fluffy chiffon cake. Please do more research thank you
I love how as Singaporeans, we always say flour wrongly.
She dam cute
Warer
Singaporeans, pls educate me on this. Is oil supposed to be pronounced as 'oi' and flour as 'fla' ??
LOL that's the Singaporean way of pronunciation, yes. But the proper way of pronouncing flour is 'flower' 🤣
10/10 Qing reactions
The pandan chiffon should NOT be remove from the mould as soon as it is out from the oven. Big no no! And the egg white is over whipped as well which causes the cake to be dense. Plus, instead of tapping the cake pan, just run thru the batter with the spatula lightly will do. Tsktsk!
first one lol