250ml pandan (screwpine) juice (approx.
20 pieces)
750ml coconut milk (squeezed from 2
coconuts)
6 eggs
a pinch of salt
1 tablespoon white sesame seeds
Method:
Blend pandan leaves with 250ml of water.
Extract the juice with a piece of cloth. Whisk eggs until
frothy. Gradually add in flour and sugar, mix well. Add in
pandan juice, coconut milk and salt, mix well. Pour into a mould
that has been greased with a little oil. Sprinkle some sesame
seeds over it. Place in a preheated oven at 180°C. Bake
for 45 minutes until done.