Pandan Cottony Cake (Ogura) 

Since CNY,  I started to fall in love with pandan desserts. The green color is attractive and the pandan aroma is indeed irresistible.  However, my own pandan plant which taken from my eldest sister's yard is not growing yet. So, I got some from my neighborhood roadside (surprisingly, it's everywhere in this resident area). This is my first ogura. Finished consumption in 2 days time.

Ingredients:
(A)
6           egg yolks
1           whole egg
80ml      milk
20ml      pandan juice (concentrate)
65ml     corn oil (or canola oil)
1/4 tsp  salt
65gm    flour
 
(B)
5          egg whites
75gm    castor sugar (or less to reduce sweetness)
1/4 tsp  cream of tartar

Directions:
1. Beat egg yolks, whole egg till foamy. Add in milk, corn oil and salt. Mix well and set aside.
2. Sift in flour slowly till well blended. Mix in pandan juice and incorporate well.
3. In another clean dry bowl, beat egg white till foamy. Add in cream of tartar. 
4. Add in sugar in 2 batches, beat until soft peak is formed. (egg white will not drop when turn over mixing bowl)
5. Mix 1/3 meringue from (B) into (A)  batter slowly till well combined.
6. Add in all and fold i.n till well blended.
7. Pour in a 9" baking tin. Bake with steam bake method for 45 minutes in preheated oven, 170 C degree.
8. Over turn the cake to cool.

Notes:
1. Blend 1 cup snipped pandan leaves with 1 cup water. Leave in fridge overnight to get the concentrated juice, mostly at the bottom of the container.
2. With steam bake method, put a pan with boiling water at the bottom of the oven during baking time.