Cake Instructions

1. Sift cake flour and baking powder into a mixing bowl. Add sugar (1) and whisk together.
2. Add oil, coconut milk, egg yolks, and pandan juice in order. Mix well and set aside.
3. Beat egg whites and cream of tartar on high speed until foamy. Gradually add sugar (2) and beat until stiff peaks form. Beat on low speed to smoothen.
4. Fold the egg yolk mixture into the egg whites gently.
5. Pour the batter into an 11 x 15 x ½ inch baking pan.
6. Bake at 400°F (200°C) for 12–15 minutes or until done.
7. Let cool completely, then roll into a cake roll.

Filling Instructions

1. Boil water and coconut water together.
2. Rinse the tapioca, add to the boiling liquid, and stir constantly until cooked.
3. Add sugar, stir until dissolved, then add coconut meat and toddy palm. Mix well and cool.

Cream Instructions

1. Mix rice flour, mung bean flour, sugar, and salt together.
2. Add coconut milk and stir until combined. Strain.
3. Cook over heat until thickened. Remove from heat and cool.

Note: Yields 6 pieces.