'- Pandan extract- 50-75 gram fresh/frozen pandan leaves, use the top green parts only- 100 ml (6 tablespoon + 1 teaspoon) water- Cake- 5 egg whites- 1/4 teaspoon cream of tartar (or 1 teaspoon vinegar)- 1/2 cup (100 gram) sugar- 5 egg yolks- 1/2 cup (100 gram) sugar- 2 sticks/8 oz/230 gram unsalted butter, melted- 1/2 cup (~ 90 gram) coconut cream- 250 gram (~ 2 cup) cake flour (*)- 1 1/4 teaspoon baking powder- 1 teaspoon salt

'- Pandan extract a. Use sharp scissors, cut the leaves into thin strips, the thinner the better, about 1/16" if possible. b. Place pandan leaves and water in a blender. Puree until the leaves are completely pulverized. Strain and squeeze to get pandan extract. Use 75 ml (5 tablespoon) of the extract. (You should get only slightly more than this amount).- Cake a. Preheat oven to 320 Fahrenheit (160 Celcius). Boil a pot of water. Grease and line an 8" x 8" square pan with parchment paper, set aside. b. Meringue: Whisk egg whites on low speed until foamy. Add cream of tartar/vinegar, whisk until pale with very small bubbles. Increase speed, continue whisking while gradually add 100 gram of sugar until stiff peak. Set aside. c. Egg yolk batter: Beat egg yolks and sugar until pale and thick. Add melted butter, coconut cream, and pandan extract. Beat to mix. Sift in cake flour, baking powder, and salt. Beat on low speed just until combined. d. Fold in meringue into the egg yolk batter with a spatula/balloon whisk in 3 batches. Pour the batter into the prepared cake pan. e. Position one oven rack at the bottom and place a baking tray filled with hot water. f. Position another oven rack in the middle, and place the cake pan. Bake in the preheated oven until a cake tester comes out clean, the cake is fully cooked, and the top is golden brown, about 1 hour 30 minutes. g. Remove cake from the pan and let the cake cool completely on a wire rack, then cut into small slices to serve.