Ingredients

60 g egg yolks
25 g castor sugar
50 g corn oil
50 g young, light green pandan leaves
rinse thoroughly and drain; chop roughly
75 g undiluted fresh coconut milk
blend with chopped pandan leaves; press with potato ricer to yield 65 g green milk;
discard pandan pulp
1/8 tsp salt
80 g cake flour
tsp baking powder
sift with cake flour

150 g egg whites

60 g castor sugar

Half the amount of gochujang and gochugaru for less spicy version.

Directions

1. Measure and prep ingredients as detailed above. Line eight 180 ml moulds with
parchment paper. Preheat oven to 200C.
Whisk egg yolks and 25 g castor sugar till thick and pale. Add corn oil. Whisk till
well combined. Add 65 g green milk and salt. Whisk till evenly mixed. Re-sift
sifted cake flour and baking powder into mixture. Whisk till just evenly mixed. Set
aside. Wash whisk thoroughly.

2. Whisk egg whites till thick. Gradually add 60 g castor sugar whilst continuing
to whisk. Keep whisking till egg whites just reach firm peak stage

3. Add egg whites to yolk mixture in 3 batches, mixing till almost even after each
batch. Scrape down thoroughly. Fold till just evenly mixed. Bang mixing bowl
against worktop 3-4 times to get rid of big air bubbles.

4. Fill moulds with batter, about 60 g each. Tap moulds gently against worktop to
level batter. Bake till cakes are golden brown and slightly springy, about 20
minutes. Cakes should crack after first 10 minutes.

5. Transfer cakes to wire rack. Wait till cracks close up, about 5 minutes. Unmould
and serve.