- Hi.
(Jessica laughing)
I told Jessica,
she looks like a naughty Alice in Wonderland.
Cause she's got, I don't even see it,
but she's got this like really cute little apron.
And then this adds the Wonderland dress,
but it's in red rather than blue.
And there's an Alice bow.
I'm just wearing black because like black and red,
I quite like.
You know, I think they go together quite well.
- Solid.
- Yeah.
- It's a solid choice.
- Also, you know, I've been busy with the baby,
and I just like, couldn't be bobbed
to get changed properly into a,
like a Chinese New Year color.
- Hello, lovely people! - Hi, people!
Gong xi fa cai!
- Eh!
- (indistinct)
Happy Chinese New Year,
which is the year of
- the tiger.
- Because it's the year before the rabbit,
which is my year.
- Yeah, and the year after the ox.
- What say,
what can we say about the year of the tiger, then?
Can we remember from our, like, deep studies,
we actually made a video. - Oh, yeah,
we made a whole video about the Chinese Zodiac,
which you can find right up here,
which by the way, super accurate.
- Yeah, we're like-- - Horoscopes.
(Claudia raspberries) (Jessica poofs)
Completely, though.
- We got really into color code
- Don't believe that.
- and Chinese Zodiac.
We are making a pandan cake,
pandan chiffon cake in celebration
'cause it's one of my favorite things to eat.
It makes me think of Malaysia and Chinese food.
Basically what it is, it's a chiffon cake,
which is a really light sponge
- Mm-hmm.
- that uses eggs as it's raising agent.
- It's a lot of eggs.
- Yeah.
And then it's like flavor of pandan,
which is what type of leaf.
We don't have that because you can't really get it
in England. - We live in England.
- Yeah, you know, I think you can get it
from like some Thai shop.
Chinese shops, maybe.
So we've got pandan essence.
So it's a bit like vanilla essence.
So hopefully, that's what's gonna
- Oh, that smells (indistinct)
- give it it's green color
as well as its distinctive pandan taste.
We also actually have the pandan flavor,
which doesn't have green coloring.
- Which I bought in Malaysia!
- Yeah, which I think actually smells
more authentic and less sort of synthetic.
- Mm-hmm.
- So we're gonna maybe mix a bit.
So, this for the flavor, this for the color
'cause it gives us--
- Can I just point out though.
- What?
- So I did buy that in Malaysia.
- Yes, it does say best before November, 2020,
(Jessica laughing)
which is fine because that whole year
and so on has been a blip, and like, you know.
- Yeah.
- It's like it didn't happen.
- Wait, we had a baby.
- Oh, yeah, okay.
(Jessica laughing)
- So I've always really wanted to eat one of these cakes.
They look so, so good.
So, we have decided that we're going to try and make this.
- Sugar and gluten-free. - Gluten-free, sugar-free--
- And dairy-free.
- and dairy-free
- Because I can't have dairy right now.
- Because Claudia can't eat dairy at the moment
because Rupert unfortunately has
a cow's milk protein allergy,
which means that because she's breastfeeding,
she can't have cow's milk protein, either.
- It is most definitely not a vegan cake, though,
because it has a lot of egg in it.
- Oh, yeah.
We should just mention that my mum had these--
- Very helpful.
- traditional books from Malaysia.
This one's "Malaysian Delicacies",
and there's a recipe for the pandan chiffon cake in it.
They use like water and no coconut milk.
And I remember my mom trying to make it from this book,
and it was a bit of a flop.
So I'm going to not follow this recipe
and go on the wonderful
- internet
- and find one that's got coconut milk in it.
Okay, so, what we gotta to do first?
- Okay.
Beat the egg yolks with a balloon whisk,
♪ Ahh ♪
and mix in 20 grams of sugar.
Self-described, but not--
(Claudia laughing)
- I separated the eggs with my hands.
- Not a lot of sugar.
- No, it is because look.
This whole thing is 75 grams.
This weighs so little.
- Two grams.
- Yep.
- Two grams.
- Oh, wait, I think we might need the electronic scales
'cause I don't think I can even weigh two grams on this.
(Jessica laughing)
- When your recipe is giving you the number
of regular sugar, you just knock a zero off.
Oh, now you've got a four!
(Claudia laughs)
Got it.
Too far!
- [Claudia] This thing is like 75,
(Jessica laughing)
and I can not register anything lighter than three grams.
- [Jessica] Three grams. - That's fine.
Three grams is close enough to two,
- [Jessica] Three grams. (laughing)
- God dammit.
Add coconut milk.
- Wait, you gotta mix first.
Mix the two things together first.
- All right,
then you add the coconut milk.
We've premeasured how much coconut milk.
And then we add the--
(mixer whirring)
(happy music)
(mixer whirring)
(mixer clanking)
- Ooh, aah!
Ooh, aaaaaah!
(mixer whirring)
- Slight issue.
There's a lot of sound intonating through there.
Okay.
Now, we add in the coconut milk,
and if you did have
- [Both] pandan leaves
- you would make a pandan leaf juice,
but we don't have that.
So we're just going to drop a bit of the essence
into the coconut milk.
Okay, I'm going to go for predominantly this one,
which is the nice authentic Malaysian one, I think.
But then, because we want that green color,
I'm gonna add--
- Now, this one is super strong, bub.
(glass clinking)
Oh my goodness.
(Claudia laughing)
- And then you can just combine it all.
And then you sift in the flour.
We worked out that really,
we probably should,
what actually, what is this flour made of?
It's made of rice, potato, tapioca, mesa, buckwheat.
So it's probably fine.
- Rice?
- And it's already got xanthan gum in it.
- That's nice.
- We read that like,
if you want a really nice, light, gluten-free chiffon cake,
the best flour to use is rice flour,
which I kinda knew,
but we didn't have it, so.
But alas,
we're gonna use self-raising white flour,
which is a mixture of flours.
It says it's predominantly rice flour,
so it should be all right.
Woo!
I should just actually make a little comment
about that thing that just like flew up.
My mum used to buy it that way.
It was a little thing,
Does it look like rice powder pellets?
Oh, we don't have any left,
but then she kept them in this pot,
and basically what you do is like,
she would say like, to put it on me and my sister's skin,
spotty teenagers basically, and you put it on your skin,
and it's a,
it creates like a rice mask,
and you basically make a paste in your hands,
and then you put it on your face,
and it dries, and it dries quite hard,
and then if you move your face,
it like cracks off and stuff.
And then you wash it off,
and the idea is that it dries out your oily skin.
And it's like a, quite a traditional Chinese thing to do.
So it just reminded me of that too much
when I see rice flour.
- Yeah.
- So, you know.
The many wonders of rice flour.
You can even make light chiffon cakes
or you can dry out your spots.
- Yay!
Un sieve.
(Jessica humming)
(mixer whirring)
- Perhaps do the same thing again
where I stick the thing in - Oh, God! (laughs)
- while the turning thing is just like,
(air whooshing)
where'd it land?
- Yeah,
it's very sad in a way
that my mum's last pandan cake didn't turn out well
because she went through so much effort of doing it.
Like the Thai shop just happened
to be having pandan leaves that time.
Like, it wasn't something that they regularly stocked,
and she got so excited.
And I'll say she was going through this, like, period
where she was, like, really enjoying making,
or challenging herself to make Malaysian treats
that reminded her of her childhood.
And so she, like, painstakingly made this pandan juice.
I remember you had to boil the leaves.
And then, like,
- Spray?
- spritz, like, like blitz them,
and then strain it through a sieve,
and then like, yeah,
and then reboil it.
I'm not really sure.
And then the cake literally just didn't rise,
and it was like a solid thing.
It had a really good taste.
- Okay.
So we might be making a pancake,
or we might--
- But yeah, but what I'm saying is,
she went through that much effort and love,
- Yes.
- and it still failed.
- Yes.
- So we shouldn't be hard on ourselves.
- Aww.
(Claudia chuckles)
- Now we've made the green yolky base.
- Olive oil.
- Use a large, clean.
Oh, yeah.
But I thought we'd use sunflowers, then,
'cause it's lighter.
- Okay.
(mixer whirring)
- So, gonna beat the eggs
- That's your egg whites.
- until bubbles form.
Then we add cream of tartar
and 60 grams, but it will be six grams,
of sugar in three stages.
Okay, and then continue to beat until stiff peaks form.
We can do that.
- Yay! - Egg white test.
- [Jessica] Oh, bluh, bluh, bluh, bluh, bluh bluh...
- What?
- I just broke the shell.
It's all over.
Oh, she stuck her finger in!
A finger!
She's got it.
- You're much lighter weight again.
- What?
- Okay.
- You just flicked egg white all over me!
- I know, but I'm staying away.
You're not going out again,
so whatever you're eating out there,
it's making you sick everywhere.
Christ,
and your breath really stinks, mate.
- Love your egg whisking moment.
(mixer whirring)
- Proud to say that this cream of tartar
went off in October 2020, but, you know.
(mixer whirring)
Whoa!
I got it first time!
- [Jessica] Even?
Whoa.
- Half a teaspoon.
Ready?
- Mm.
- Okay, mix.
(mixer whirring)
- [Jessica] A peak.
- What do you call, like, you know,
like the stagmatites and stalamites, or something?
- [Jessica] Saladmites, Darling.
- 'Cause that's like, whatever that one is,
that's like that one.
This one's really...
- [Jessica] Yeah, now I remember those,
- Should I point and (indistinct)
because I don't remember their names?
- [Jessica] they were at the Cheddar Gorge.
But I can't remember how, I--
- 'Cause I think mites hold on. (laughs)
(Jessica laughing)
- [Jessica] God.
Is it tites that come down,
but mites you find on the ground?
- Anyway.
- [Jessica] Well,
lots of people are going to tell us in the comments.
- It just reminded me of it at that because look.
There's one and there's one,
and they're like above each other.
- [Jessica] Valid.
- Okay.
We got the light mix, the egg whites,
and their stiff peaks and stalamites and stalatites
and whatever,
and then we've got the thicker egg yolky pandan mix.
Now, this is the crucial part,
where it goes wrong,
is mixing the egg whites in.
(bowl clangs)
So you've got to keep,
maintain that lightness.
Fold a third in,
and then fold the rest of it in very lightly,
and then we put it into this pan.
Oh my gosh.
(indistinct) pan, okay, it's (indistinct).
I was like, "this bit is bent!"
and I was bending it, okay, so.
(both laughing)
Panic over.
We almost another mini panic because the whisk,
we, like, turned up to max to get to the stiff peaks,
and then like Rupert started like moving around
'cause like I said,
this extractor fan is like right under his bed, pretty much.
- We thought we were clever
by putting an extractor fan into the ceiling.
We just didn't think that that ceiling shares a floor
with the nursery.
- Mmm, it does taste like pandan.
Nice.
(Jessica slurping)
(slurping slowly)
- (chuckles) Did you just suck the egg white?
(Jessica laughing)
To be fair, I just ate some egg yolk.
At least it's flavored with pandan.
You just had egg white and sugar.
It's not even nice.
- That's so good.
- [Jessica] Okay,
now are you going to be the one doing this folding?
- [Claudia] Yes.
- [Jessica] All of those food tech classes coming home
to roost.
- Okay. All right.
Now we fold in the rest.
Pour into the cake pan to put it in for 35 to 40 minutes,
but after the first 15 minutes,
if it's looking a bit brown,
we turn the heat down to 150.
- Okay,
just to be clear,
we don't oil this cake pan or anything.
- No, sorry you said that.
Every recipe I've looked at says,
"do not grease your pan!"
- Okay.
That is very--
- Do you grease a soufflé-like pan,
- Yeah.
- Maybe because it doesn't want to add any weight to the,
like the oil,
whatever you grease it with would add weight to it.
Barely mixed, that's okay.
(spoon clanking)
- [Jessica] I don't know if "mixed" is the word for this?
- [Claudia] It says lightly fold in until just combined.
- [Jessica] This is green, this is white.
Is it combined though?
- I'd rather risk this.
- We'd rather some parts rise and others don't.
♪ Do, do, do, do, do, do, do... ♪
- [Claudia] Do you know if this is the right size pan
for the amount of mix we've made?
- We'll find out, won't we,
- It's the only chiffon cake--
- when it potentially spills over.
I actually bought this pan in Malaysia.
- Specifically to make me my pandan cake!
- Specifically to make your pandan cake.
- When we were in Malaysia, Jessica says,
"Ah, when we get back home to England,
I'm gonna make you all your Malaysian favorites
all the time!"
and I was like, "yeah!"
- I actually did make you a number
- You did actually. - of Malaysian--
And then I stopped cooking because you started cooking,
and I forgot how to cook.
- And our work hours changed.
Like your hours increased and mine decreased, and.
We share job roles dependent on who has more time
or who's it more easier for
as opposed to just, like, that's your role.
- Yeah.
- But it's not, it's not like set in stone, is it?
- No, it's like, ah, this is an easier job
for me right now, so.
(pan slams)
- Just to make sure that like
(pan slams)
bubbles come up. - That
(pan slams)
is a really expensive induction hob.
(both laughing)
It is!
We shipped that from Italy.
- I did.
- I tracked it during a pandemic.
- Yeah, I know.
It's cause it talks to this hood.
And I was like, "we need this hob."
And I found, like, two suppliers
and only one of them shipped to the UK,
and it came all the way from Italy.
I mean, God knows what happens if it breaks down.
(both laugh)
Okay, it's going in, guys.
It's going in.
(Jessica claps)
- It's going in.
It's happening.
(pan clunking)
(happy music)
- [Claudia] Good luck!
Bye!
(happy music)
(oven clunks shut)
All right.
- We absolutely can not open the oven door,
on pain of death
of the cake.
- Heavily, when I talk to Rupert,
- When you try to calm him down.
- or anyway, probably my like Malaysian accent comes out.
I didn't even know I had a Malaysian accent.
I don't have much it's--
- I think it's just your Mum Voice,
like everyone has a Mum Voice.
- It's my Mum Voice.
- So, a voice that they think of as calming.
- It's probably your mum's voice coming out.
- Yeah, it's your mum's voice, basically.
- And mine's like "It's all right.
We're going to be there in just a second.
We'll get to the park in two minutes."
- (Malaysian accent) "It's okay.
Two minutes!
Two minutes, we'll be there!"
- That's really cute.
- (Malaysian accent) "Two minutes."
I guess it's just what--
- Whenever you're trying to calm him down,
you always end it in "ah".
- (Malaysian accent) "It's okay, ah.
No need to make so much noise, ah."
- That's really sweet.
- I think it's just what my mum used to say to me.
- That's just really nice as well,
'cause actually, I've never met your mum.
- Yeah.
- So it was just a nice way to, like,
see your mother's voice - When it is coming out.
- and quite wonderful parenting because you are a delight.
I get to witness your mother's delightful parenting
as you parent our fabulous son.
- Coming out of my soul.
Oh.
Yes, she did teach me well.
It's true.
If I could be half the mum my mum was,
then I will be very happy and proud of myself.
- Aww.
I bet you, she's very proud of you every day.
- Thanks, Baby.
- Mu-ahh.
(lips smack)
- For the next 35, 40 minutes,
we're gonna make some actual dinner and eat that,
- Yep. (laughing)
- but sticking to the sort of Chinese-Malaysian theme,
I made a Malaysian chicken curry,
and then I made Hainanese chicken rice,
so we are mixing
- It's not chicken.
- Now,
we are mixing the leftover Beijing chicken curry sauce
with the Hainanese chicken rice stock to make noodle soup.
- Yeah, just to be clear,
the chicken curry was dinner,
the Hainanese chicken rice was lunch.
We don't just eat multiple chicken dishes (indistinct).
- I'm missing my, I need my Malaysian, like,
go to Malaysia fix.
- Yeah. - Yeah.
- Well, I think also being a mum makes you miss your mum.
- Yeah, but hopefully this pandan cake will bring back
lots of memories.
- Yes.
You hear that, pandan cake?
There's a lot resting on you.
(Jessica clapping)
And a random dinner interlude.
Yum, yum, yum.
Made it putting two dinners together!
Yay!
- Yeah, waste not, want not!
(Jessica claps)
- Ta-da!
- Right.
We've been watching it like people in a bake-off.
- Cooks, yeah.
- One tip we read was once it comes out,
we invert it immediately,
but then leave it to cool.
I mean, it's in a couple of different recipes.
Does it mean leave it to cool in the pan?
And it does.
I think that's also where my mum would've gone wrong is
that she took it out of the pan as soon as she took it out,
which is what you do with normal cakes, isn't it?
- [Jessica] She's got the oven gloves.
You ready? - [Claudia] Ready?
- [Jessica] Oh. (gasps)
It looks good.
Looks good.
Quick.
- Invert it immediately. - Na, na, na, na, na, na...
Okay. (gasps)
- And then just leave it like that.
Do you like how it's resting on the (indistinct) bowl?
Ta-da!
- This is the end product.
(both laugh)
I've gonna stay up anyway.
- I'm gonna have to go to bed,
but you can film the big reveal.
- Yes.
I've got to go to bed
'cause Rupert still wakes up,
and I don't want to be, like, really exhausted.
- Although, his sleep is going really well.
He slept really well last night.
- So I'll talk to you soon.
- Yeah.
- I'm back.
I went and fed him,
and then, I came down to pay my tax.
And then I was like, I'm still up.
(Jessica laughing)
So now we're going to find out about the cake.
- This is like certain lives we lead.
(upbeat music)
Oh, oh, oh.
Seems a little crispy.
- Okay, so.
(Jessica gasps)
Oh!
(pan clanks)
It's gonna be one bumpy-topped chiffon cake.
- [Claudia] It feels nice and airy.
- We really should have smoothed
that top down.
Oh my God, so I really want to eat this.
I'm so hungry.
Ooh!
- Oh, it came out kind of marbley.
(Jessica laughing)
That was my mistake of,
of getting so paranoid about folding it in.
- [Jessica] Maybe someone got a little anxious there
- I didn't fold it in enough,
- [Jessica] with the folding.
- but it does look light and fluffy,
and I went kind of quite light on the green actually.
- Yeah.
- I guess I should've put more in.
- Cheers.
Well, you didn't even taste it yet.
Might be overwhelming with pandan.
Mmm.
- Quite nice to be past your bits.
- (indistinct), so good.
- It's good now,
and we made (indistinct) of ourselves.
- So light and airy.
- If I had folded it in a little bit more,
I think it would have been even better.
And then maybe a tiny bit more of the
- Mmm.
- pandan essence, the green one.
- Mm-hmm.
- I probably would make the temperature a little bit lower
because it said to put it in for 170,
but I think that was a bit too hot and a bit too crispy.
- I'd bake this every day.
I mean, I feel like you could eat half the cake
in two minutes.
- I know.
When I was a child,
I used to just like,
I'd get the biggest piece and just like squish it
in my mouth and eat it.
- Mmm.
- Okay, you end the video.
- Bye-bye.
Thank you so much for watching.
If you enjoyed watching us bake,
you can watch more baking videos right here.
Also, if you just, you know, enjoyed everything,
subscribe if you haven't already.
Woo!
And have a wonderful Chinese New Year if you celebrate.
♪ Gong xi ♪
♪ Gong xi gong ♪
(Claudia chuckles)
If anyone knows what we're singing,
then happy New Year to you.
- Yep.
Gon xi fa cai!
(happy music)