Ingredients:
5 Egg Whites
80g Castor sugar
5 Egg Yolks, lightly beaten
60g Cake flour
15g Corn flour
50g Melted butter / soya bean oil
20g pandan paste (Juice pandan leaves, keep in a jar, after 1 or 2 days, the concentrated pandan will sink. Pour away the transparent liquid on top and the bottom is the pandan paste)
Method:
1. Beat egg whites till frothy, add sugar in 3 batches and continue beat till peak form.
2. Gently fold in beaten egg yolks till well combined. Follow by sieved flours, and mix a few tablespoons of the batter with melted butter or soya bean oil and then pour back to the batter and gently fold till well combined. Divide batter into the paper lined muffin cup cases, 2/3 full.
3. Bake in preheated oven 175C for 20 minutes or until golden brown.
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