Pandan Chiffon Cupcakes by Jeannie Lee

3 eggs yolk
20gm sugar
80gm cake flour
40ml coconut oil
80gm coconut milk
1tsp pandan juice
Pinch of salt

4 eggs white
50gm sugar

Whisk egg yolk n sugar in a bowl till combine.
Gradually add in coconut oil, coconut milk and pandan juice n salt. Mix well with egg yolk till fully combined.
Sieve in flour and mix. Do not over mix.
In a separate bowl, whisk egg white until foamy. Add in sugar in 3 addition. Beat till stiff peaks form.
With a spatula, gently fold the egg white into the egg yolk batter ( in 3 addition) just until blended.
Pour the batter into individual cuppies n tap on the table to get rid of any air bubbles trapped inside.
Bake in a preheated oven for about 20 to 25mins or till cooked on a temp of 160deg. You can inserted a toothpick to check if the cake is fully baked when it comes out clean.