adapted from rasa malaysia and christine’s recipes
Notes
- yields 1 9-inch cake or 1 bundt cake
- for whipped coconut cream, refrigerate coconut cream for fat and water to separate, carefully remove fat and whip
ingredients
- wet
- 5 egg yolks
- 20 g sugar
- 100 ml coconut milk
- 2 tbsp pandan juice (~10-15 pandan leaves)
- and/or pandan paste
- vanilla
- pinch of salt
- 3 tbsp olive oil
- dry
- 100 g flour
- 1 tsp baking powder
- meringue
- 5 egg whites
- 60 g sugar
instructions
- preheat oven to 350 F and grease pan
- beak yolks and 20 g sugar. add rest of wet except oil. mix in dry, then oil
- beat egg whites and add sugar until stiff peaks
- fold together meringue and batter
- bake for 15 minutes until browned, then cover with foil for additional 30 minutes (until skewer comes out clean). let cool then invert