Preheat the oven to 150C. If you have a steam oven, choose the combination of convection and steam oven (more moist) , otherwise, just normal oven will do.
Blend the 10 pandan leaves with a tablespoon of water and then strain for the juice only.
Beat egg yolks and 35g of sugar until ribbon stage.
Add the pandan essence, pandan juice, coconut milk, cooking oil and salt.
Fold in the flour.
Beat the egg whites and sugar to a stiff meringue.
Fold the meringue into the pandam mxiture 1/3 (a third) at a time.
Bake on the low shelf for 1 hour.
Cool the cake upside down for at least 10 minutes.