1tsp pandan paste
100ml fresh coconut milk
4 large eggs yolk
50ml corn oil
pinch of salt
100g cake flour } sifted
1tsp baking powder} together
5 large eggs white
1/4tsp cream of tartar
100g castor sugar
-Preheat oven 170C
-add pandan paste to coconut milk
-use hand whisk, whisk all the ingredient for part A in a large bowl until blended.
- fold in part B until well mixed.
-beat eggs white and cream of tartar until foamy
-add in sugar gradually and beat until stiff and soft peak form.
-take out 1/3beaten egg white and fold into the flour mixture.
-fold in the remaining egg white and pour into a 21cm chiffon tin (ungrease)
-slightly tap the tin on the table to release some air in the mixture.
-bake at 170C for 30-40 minutes
-revert the tin immediately after taken out from oven
-let it cool competely .