Pandan Swiss Roll with Shredded Coconut Filling

Preheat the oven to 170°C (340°F).

In a bowl, whisk egg yolks, one whole egg, caster sugar, and salt until well combined.

Add corn oil, thick coconut milk, and pandan juice to the egg mixture and mix well.

Sift in plain flour and corn flour, then fold gently until the batter is smooth.

In a separate bowl, beat egg whites until foamy, then gradually add caster sugar and continue beating until stiff peaks form.

Gently fold the egg white mixture into the egg yolk batter in three batches, ensuring not to deflate the batter.

Pour the batter into an ungreased chiffon cake pan and bake for 45 minutes.

Invert the cake pan immediately after baking and let it cool completely before removing the cake.

Cover with silicon paper, press with board, flip twice. Cool for 10-15 minutes.

Peel off another side of the silicon paper with cake skin, cut off the surrounding edges.

Prepare Gula Melaka shredded coconut. Shape into a log on baking paper, roll tightly, and refrigerate. Can prepare in advance for this step.

In a chilled bowl, whip the dairy whipping cream and caster sugar until soft peaks form.

Add concentrated pandan juice and continue whipping until stiff peaks form.

Spread thick pandan frosting on cake, leaving 1 cm border on sides.

Place the shredded coconut log, spread pandan frosting covering the coconut filling.

Roll the cake up using the end part of the silicon paper to help you push the cake over. Pull the silicon paper underneath while pressing with the dough cutter, help to make the cake round. Refrigerate for 1-2 hours.

Pipe reserved pandan frosting on Swiss roll and top with pandan ondeh-ondeh for decoration.