Buko Pandan Cake (Onde-Onde/Klepon Cake): Chiffon, Gula Melaka & Toasted Coconut | Cooking with Kurt

Learn how to make Buko Pandan Cake! It's our cake version of the traditional Filipino dessert, also inspired by the Malaysian/Javanese Onde-Onde or Klepon Cake: buko pandan chiffon layered with a light whipped frosting, dark brown sugar clusters (imitating the sweetness of gula melaka), and finished with toasted shredded coconut. It's the ultimate fusion of Southeast Asian flavors! Enjoy!

RECIPE: https://www.cookingwithkurt.com/recipes/cakes/buko-pandan-cake%3A-onde-onde%2Fklepon-cake

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Ingredients:

Buko Pandan Chiffon:

Dry Ingredients:
2 1/4 cups cake flour [254 g]
1 tbsp baking powder [12 g]
1/2 cup granulated sugar [100 g]
1 tsp salt [5.7 g]

Wet Ingredients:
8 egg yolks [160 g]
2/3 cup vegetable oil [160 mL]
1 1/4 cups coconut milk (separated from 13.5 oz can) [300 mL]
1 tbsp pandan extract [15 mL]
3 drops of green food coloring (gel paste - "leaf green")

Meringue:
8 egg whites [240 g]
1 tsp cream of tartar [3.4 g]
3/4 cup granulated sugar [150 g]

Dark Brown Sugar Crumble Filling:
1 cup cake flour [113 g] or AP flour [120 g] (either works)
1/2 cup dark brown sugar [110 g]
3/4 tsp baking powder [3 g]
1/8 tsp table salt [0.7 g]
1/3 cup vegetable oil [80 mL]
1 tbsp vanilla extract [15 mL]

Toasted Coconut Sides:
2 cups unsweetened shredded coconut [150 g]

Buko Pandan Frosting:
8 oz cream cheese [226.4 g]
2/3 cup granulated sugar [133.3 g]
1 tbsp pandan extract [15 mL]
1/2 cup cold coconut cream (separated from 13.5 oz can) [120 mL]
3 cups heavy cream [720 mL]

Видео Buko Pandan Cake (Onde-Onde/Klepon Cake): Chiffon, Gula Melaka & Toasted Coconut | Cooking with Kurt канала Cooking with Kurt