- Between you and Jerry, who should've won?
- Personally, when I see Jerry... - In Surabaya, it's called "muddled".
- As long as people understand. Shouldn't just sound cool. - Muddle it up, guys. Be careful.
- O, why you can't understand me. Previous episode... - It's good, Jer.
- Really? So, the judges weren't wrong. I'm Worthy to be The Winner, Right? Previous episode... Hello! Welcome back to my channel,
Devina Hermawan. Here, we have Audrey MCI 7. Wy didn't you win, Drey?
But being the Runner-Up is something, too. Thank you for coming, Audrey.
Today, he'll cook a dessert he made in the Grand Final. - Did you get a good mark for that?
- Very good, of course. Many of you requested this dish, too, so thanks, Audrey.
Now, I don't have to make one. Audrey's making Klepon Cake.
Tell me about the Klepon Cake you made at the Gallery. It was a Pandan sponge
with Coconut whipped cream and Coconut crumble. There will be a Palm Sugar sauce, too.
Simple, inspired by the original Klepon. The ingredients today are whipping cream,
coconut cream, salt, and palm sugar blocks. For the crumble, there are salt, butter, all-purpose flour,
almond powder, desiccated coconut, and sugar. For the sponge, there are sugar, pastry flour,
cream of tartar, oil, and pandan milk. The pandan milk is regular milk blended
with pandan leaves and strained. Let's not use essences if the natural route is available.
Next, there are green food coloring and eggs. For the coconut whipped cream, there are whipping cream,
coconut milk, coconut flesh, sugar, and gelatin. First, we'll make the Palm Sugar Sauce. So, I cut them here, right? I'm cooking at the house
of the most beautiful woman in her class. It's great shooting with you.
I don't have to use sound effect anymore. - There's already one from you.
- I see. - Wait. Which knife should I use?
- You're free to choose! My pour soul is squirming with excitement. Shave them thinly so they melt faster. - Yesterday, Jerry was here. He was quiet.
- If you put us together, we complement each other. You two should've come together.
But the schedule didn't allow it. Just do a rough chop like this.
Then, add to the coconut milk in the pan with low heat. It's so the coconut milk doesn't boil too fast
as it might split and won't be smooth anymore. Add salt so it's savory. - Oh, no! It spilled!
- It's okay. This is like a local Butterscotch, huh?
And it's easy to make. Yes! There's no need for complication to cook at home.
It just need to be tasty, simple, and budget-friendly. - Audrey also want to make a YT channel, guys.
- Please wait for it. Watch out for me! Wait. I'm losing focus. - I'm troubling you. I'm just watching you cook.
- It's okay. So, what's next? Just cook this until it's smooth? Until it's thickened and smooth, then turn the heat off. - As we wait, let's bloom the gelatin.
- Bloom is to soak, guys. You should use cold water to bloom gelatin.
If you use warm water, the gelatin will be dissolved. This is so the gelatin expand by absorbing the liquid,
activating it to become the body in the liquid we'll use. - That's how it works.
- Get it? It's okay. The explanation will be right below. The sauce looks good now. It's brown and thick.
Let it cool down. Let's move on to the coconut milk. Add it in. Let it become warm,
just so it can melt the gelatin. We'll add and blend the coconut flesh
after adding the gelatin to the warm coconut milk. If you want some texture, you can chop it into small pieces
but I prefer blending the flesh. This is for the frosting, right?
So if people don't want to blend, can they skip it? Yes. No problem. If you're in a hurry or you only stock instant coconut milk,
just skip the flesh. Since this is MasterChef's Grand Final,
you couldn't possibly make something ordinary. - It has to be extraordinary.
- I have to give my best. This is simmering now.
It doesn't have to be boiling. This is enough. Once it's warm like this, add the sugar in to dissolve.
After it's dissolved, add the gelatin in. Don't forget to squeeze the water out
so it doesn't get in much, then add the gelatin in. The gelatin will instantly melt,
just like when I see Chef Renatta smile. This blending stage is optional - Enough?
- Looks good. Thank you. Making crumble is easy. Add everything in.
Flour and almond powder... ...and desiccated coconut since it's a coconut crumble. After combining everything, add the butter in. Mix well. You can use your hand.
Add some salt so it's a bit savory. Once it gets lumpy, you can rub it with hands. I don't add baking powder
as crumble needs to be crunchy for texture. So, the butter and the sugar will do the work. Next, spread it on a tray. Don't let it group too closely. Give them some space
as they'll stick to one another a little bit. - But it won't be like my relationship.
- A relationship with who? You keep saying it. Please understand my single self.
I need some love. The crumbles are spread nicely.
I'll wash my hands and we'll bake it. - If you don't have almond powder, can you use peanuts?
- As long as it's a nut flour, you can use it. But for crumble, almond powder is the best choice. Now, let's put it in the oven. Bake it at 175°C for 10 - 15 minutes.
Don't forget to let it out and stir it around once or twice. Transfer the sauce to a bowl so it cools down faster.
It's done and it looks great. This and this are done,
so we'll move on to the sponge. First thing to do is to separate the yolks from the whites
as we'll make meringue and divide it. It's best to use room temp egg
for making cake and baked goods. Make sure it doesn't come in contact with water,
like after you wash your hands. Otherwise, the meringue won't expand. - Would you like to do it in three stages or at once?
- Please divide the sugar into three parts. - When should we add the cream of tartar?
- Straight at the beginning. Cream of tartar is an acid, used to stabilized the meringue
so the form is stronger and lasts longer. If you don't have any, you can use lemon juice.
It's more natural. Straight to high speed. Wait until the whites expand a bit
before adding more sugar. Let it expand again before adding the last of the sugar. Once the center enters a soft peak stage,
add the rest of the sugar in. Let the mixer work until it almost reaches the hard peak. Not yet. You should be patient when making cakes. Let's check! Looks good! We'll mix the wet ingredients first.
Combine the yolks, oil, and pandan milk and mix well Once they're mixed, add the flour in. Add the food coloring in so the green pops. - Where did you learn making cakes?
- My mom used to make cakes, so I learned a bit from that. - They were old recipes combined with modern ones.
- Great! I learned from YT since now we can learn a lot
from YT and from school. - Are you subscribed to my channel?
- Of course! You can check. Make sure there are no flour lumps.
If baked, it'll have an awful taste. When folding cake and meringue,
make sure the heavy one is at the bottom. Add the light one to the heavy one.
Also, don't just muddle everything in. Split it into three stages.
For the first one, it's okay to muddle. The rhythm is to fold it like this. From 12 o'clock to 9 o'clock.
For the first stage, you can just muddle it up. - Muddle it up, guys.
- Hmm, what's it called? - In Surabaya, we say "muddle".
- As long as people understand. Shouldn't just sound cool. - Muddle it up, guys. Be careful.
- O, why you can't understand me. You can't wait for your fated one to come, huh?
You keep saying things about romance. You fit the criteria for a great son-in-law, you know.
You can bake. How old are you? - I'm 23 years old.
- See? A young person who can bake. What else? You're patient. I can see it.
So, Audrey will be patient with your daughters, Auntie. Yes. So, moms who want a son-in-law like me,
please DM me. Just kidding. Entering the second stage.
Be careful now. Slowly. Don't be too rough.
Let's not make our effort in using the mixer go in vain. We added air into the meringue, so if we're folding it
too roughly, the meringue will deflate. A good meringue will make this cake rise nicely. I start to smell the fragrant smell of desiccated coconut.
It's starting to brown, but it's not done yet. We can stir it so it cooks evenly.
Usually, the sides will brown first when baking crumble. Put it back in. It'll be done in 5 minutes. See that? I made a mistake,
yet Audrey was the one who apologized. Incredible! If you have a girlfriend,
she'd be late and you're the one who'd be sorry. As a good man, you have to prioritize the wellness
and the happiness of your significant other. I think you have a hidden intention coming to my channel.
You keep promoting yourself. Is it so you get a GF? - No, I don't have any weird intention. Relax.
- As it turns out, you just want to promote yourself. But, it's okay. I still got a bonus and a cashback. If you fold it right, the batter will stay thick like this. It won't gush or flood. If you say you fold it slowly but it resulted in a thin batter,
that means the air volume has collapsed. The cake won't rise optimally then. So the recipe is not at fault, but the technique is wrong. - Don't forget to brush some oil to the bottom of the pan.
- Why are you talking in Surabaya language? - I can do it too, you know.
- Good. It's so the baking paper sticks. It's done. Pour it into the pan, but not too thick. - Plop it in.
- That's how we say it in Surabaya. Well, with feelings. Pour and even it out. It must be even. It's so the surface is exactly the same height.
I just got a joke inspiration for later, after the cake's done. It'll be a true code. Like the prosperity in building a household,
it should be impartial. So true. Wow. Crazy. Pull the coconut crumble out. Lower the oven temp to 160°C - 165°C
as I don't want the cake to brown and lose the color. Do these fit? Oh, they fit! Awesome. Bake them for about 15 - 20 minutes.
We pour the batter are quite thinly so we can save time. We can eat delicious yet healthy cake
as we made it ourselves. If we eat store-bought cakes, we don't know
what they put in it so it's best to make one ourselves. - If you can't bake, just date Audrey.
- No. If you can't bake, watch Devina's channel. Request delicious cake recipes. Right? Devina is the best in her class. Check it with a skewer. If it's dry, the cake's done
and we can remove them from the oven. Once they're done, flip the pan but do not de-pan.
Let them stay still and cool down naturally. - So the cake doesn't deflate.
- As we wait, we'll make the coconut whipped cream. - That's the topping or frosting, right?
- Yes. Let's get the chilled whipping cream. Add to a bowl. TIPS & TRICKS: Make sure the whipping cream is chilled
so it expands easily Whisk with a mixer at high speed so it's whipped
and infused with air, just like the meringue. We use mixer to add air into liquid. Remember that the cream must be chilled.
Otherwise, it'll be super difficult for it to expand. I think this wasn't chilled enough,
so let's transfer it to a really cold bowl. Okay, so this is the consistency you want.
It's not too firm or anything. Next, we'll fold the coconut milk mixture
with the blended flesh and gelatin. Add the mixture in stages. Add half in first.
Then, fold just like before. After it's mixed, add the rest in. After it looks like this, we'll chill it.
It'll become solid then. We can only remove the sponge from the pan
after they've reached room temp. Okay, I think it's chilled. Let's get it out. - Has it set?
- Yes. Not bad. If you want it to truly set,
it's even better to leave it to chill overnight. - Did you think I asked you to stay overnight here?
- Yes, I was surprised. - What do you need?
- This. Spatula. I almost misspoke. Add the whipped cream in. Okay, we're done assembling the cake.
To get a good slice, chill or freeze the cake first. - It's so when you cut, the cake doesn't move around.
- So it stays in shape. As we wait for the cake to chill, we'll make
a deconstructed plate with the remaining ingredients. - So, the cake is for me? Yay!
- Now, we'll make one that we can taste together. - Can I continue?
- Yes. Now, we'll make the deconstructed / plated dessert. FUN FACTS: Deconstructed is a plating that alters
the original shape or messing up the food
and make it look artistic without losing its original flavor - Just like Klepon, right?
- The cream isn't too rich thanks to the coconut. The crumble gives a nice crunchy texture. - It's delicious.
- It's no wonder you got high points for this. - I forgot.
- Incredible. But, for sure, the original Klepon flavor
isn't lost in this cake. Agreed. - Audrey, anything you want to say to the viewers?
- Like what, for example? It's up to you. Well, then. If you have a passion in dessert
like cakes, modern dessert, or traditional dessert... ...explore it, stay focused, be patient
so the results are satisfying, beautiful, and delicious. - If you can, be innovative.
- Okay, but don't lose the flavors. I support people who are upgrading Indonesian food
to be something modern, like Klepon Cake. There was a challenge the other day
to modernize Indonesian food with modern techniques. I got Garang Asam and Jerry got Rendang. - So, what did you make?
- I used consommé technique to make the spiced broth. For the coconut milk cream and acidity,
I made a foam with Espuma. - Did you win?
- Jerry and I tied and we got into the Grand Final. - There were 3 people in the Grand Final.
- I see. Nice. - Between you and Jerry, who should've won?
- Personally, when I see Jerry... As he's my best friend and best opponent,
he has strengths that I don't have. But I also have strengths that he doesn't have.
Viewers can judged by themselves from our results. - I myself can't judge, but if we both...
- What are your strenghts? I'm better at presentation and techniques.
Jerry's best at flavor. He's No. 1 at that. I'm not yet at his level. But if both of you open a restaurant, it'll be a hit.
Attractive presentation, great flavors. Amen. I hope that comes true. So, what's next after MasterChef? A business, maybe?
I'm sure a lot of viewers will miss you. - If they want to see you, will you make a YT channel?
- Should I? LOL. Soon, I'll make one. When? Please wait and see on my Instagram. - And your handle is?
- @audrey_mci7 - Don't forget to follow.
- And subscribe to Devina's channel. - Click the notification bell, like, and share. Right?
- That's great. Okay, then. Thank you for
this MasterChef Grand Final dish. It's not just any other dish. The recipe Audrey unveiled here
is quite easy for you to make at home. Just check out the recipe in the description box.
Don't eyeball it. It'll fail. For baking, follow the recipe's measurements
straight from Audrey. If you recook this MasterChef Grand Final dish,
you can taste the dish from the Grand Final. Okay, then. If you've recooked this dish,
tag @devinahermawan, @devispantry, and @audrey_mci7. Thank you, Audrey, for coming
and cooking a delicious cake. - Thanks for inviting me here.
- Ok. Wait. I'm giving you this. I wrote this with your senior.
Jonathan Chandra, I await you in my channel. - You'll have a cooking battle with Audrey.
- I'll wait for you to come. - Jojo came to my channel once.
- Oh, I saw it. - You can check out what he made.
- I remember that day I was asked to stand by. And then, he collaborated with you. Indonesian Fusion Foods by Devina. This is what we need: a creation of Indonesian food
with a modern twist. Go ahead and sell it. This is Devina's book, Indonesian Fusion Foods, great to
inspire youth who love local food with modern techniques. It has to be developed
and successors shouldn't hold back on their creations. This can be your source for motivation and innovation.
Go ahead and buy it. Okay. Did you all get that? It's okay. You're incredible.
After this promotion from you, the third print will come out. - By the way, now we're in the second print.
- Seriously? So cool! Thank you for the people who have bought
and ordered my book from all over. Okay, then. Thank you for watching.
Don't forget... well, what I said. - See you in the next video!
- Bye bye!