Baby Pandan Chiffon Cake

Ingredients:
4 eggs
210 gm sugar
Pandan juice 25 cc or 1/2 tbsp of pandan paste
If using pandan juice add a little bit of green colouring
300 gm plain flour
1 tsp of baking powder
1 tsp salt
250 ml of thick coconut milk
2 tsp ovalette

Beat eggs with sugar and ovalette until white and fluffy.
Mix the coconut milk, pandan juice/paste, green colour and salt in a cup.
Mix the baking powder with the flour. Add the coconut milk and flour alternatively into the egg mixture and mix well.
Spoon mixture into prepared mould and steam on big fire for 10 mins.

Fresh shredded coconut 1 pkt
1/2 to 1 tsp salt
1 tsp tapioca/corn flour

Steam shredded coconut for about 5 to 8 mins. After steaming, add in salt and tapioca/corn flour and mix well. Place some steamed coconut into the base of a mould. Use another mould to place on top of the mould with coconut and press hard on it. Do the same for all the mould.