30g pandan juice (self blend)
30g coconut oil
50g plain flour
10g corn flour
1. Slightly beat egg yolk. Add in oil, mix well and stir in pandan juice.
2. Sift the flour in and mix. Set aside.
3. Beat whites till frothy then add in sugar in batches. Beat till whites become almost stiff peak.
4. Fold meringue to yolk mixture in 3 batches.
5. Pour batter in pot.
6. Bake in preheated oven at 170'C for 40-50mins.
7. Flip pot upside down to cool.