This is a recipe from one of my student's mum. She's a fantastic baker. I know because I get lots of samples.... not complaining, well, maybe my waistline is.
400 ml coconut milk ( I used 2 packets of 200ml ready packed coconut milk )
50 ml pandan juice ( about 8-10 large pandan leaves blended with 1/2 cup water, measure out 50 ml, keep remainder )
300 ml light pandan juice ( add water to the remainder of above to make amount )
150 g sugar ( this can be reduced )
60 g cornflour
1 tbs instant jelly / agar agar powder
1/8 tsp salt
green coloring, optional
Combine all of the above in a large pot and whisk over medium heat until mixture thickens into a starchy consistency.
Pour into a 9" X 9" deep tray. Leave aside while you make the cake layer.
3 egg yolks
4 tbs castor sugar
2 tbs corn oil ( I used grapeseed oil )
1 tsp vanilla essence ( I used 2 tsp vanilla extract, homemade )
100 ml water
100 g self raising flour
5 egg whites
4 tbs caster sugar
1/4 tsp cream of tartar
In a large mixing bowl, combine the 3 egg yolks, 4 tbs sugar, oil, vanilla, water and self raising flour.
Whisk until mixture is smooth.
In a separate mixing bowl, beat the 5 egg whites and cream of tartar til soft peaks form. Add the sugar and beat until the stiff peaks stage.
Fold egg white mixture into egg yolk mixture until well combined.
Pour batter into pandan layer.
Place cake tin into a water bath and bake at 180 C for about 45 mins.
Cool and refrigerate.