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Ingredients
  • 6 pandan leaves, washed and roughly chopped
  • 6 large eggs, separated, divided
  • 1 cup ( 7 ounces)  granulated sugar
  • ½ cup vegetable oil
  • ¾ cup full-fat coconut milk
  • 2 teaspoons pandan extract
  • 1 ¾ cups ( 7 ounces)  cake flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 3 large egg whites
  • ½ teaspoon cream of tartar
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