Bolu pandan

Preparing the pandan extract:

1. 1Cut the pandan leaves into small pieces.
2. 2Blend the pandan leaves with 150 ml of water in a blender until you get an even mixture.
3. 3Strain the juice using a fine sieve and refrigerate in a container overnight.
4. 4Collect the pandan extract (the darkest part) and keep 60 ml for the rest of the recipe.

Preparing the pandan cake:

1. 5Separate the egg whites from the yolks.
2. 6In a bowl, mix the egg yolks, oil, salt, and pandan extract.
3. 7Fold in the sifted flour and mix.
4. 8Whip the egg whites to stiff peaks with the sugar.
5. 9Fold the whipped egg whites into the pandan-flavored mixture in two additions.
6. 10Gently mix with a spatula to avoid deflating the egg whites.
7. 11Pour the batter into a loaf pan and tap the pan to release air bubbles.
8. 12Cover with aluminum foil to prevent the surface from cracking.

Baking the pandan cake:

1. 13Bake in a preheated oven at 170°C for 20 minutes.
2. 14Remove the aluminum foil and bake for another 20 minutes at 155°C.
3. 15Unmold the cake and let it cool on a wire rack.