* 4 egg yolks
* 4 egg whites
* 92 g caster sugar
* 33 ml coconut oil/vegetable oil
* 44 ml pandan juice
* 60 ml coconut milk
* 100 g cake flour
* 1/4 tsp salt
Add oil, coconut milk and pandan juice in a mixing bowl and mix well using a whisk. Add sifted flour and mix well with a whisk. Lastly add yolks and mix well using a whisk.
In another clean bowl, whisk the whites and add sugar in 3 parts. Stop once reached stiff peaks.
Add 1/3 of the meringue to the yolk mixture and mix well with a whisk. Then pour the mixture back to the meringue and gently fold using a spatula. Divide into cupcakes tray and bake at 150°c for 20-25min depending on your oven
