Carefully separate egg yolks and egg whites. Blend the coconut milk with pandan leaves and sift it.
Heat the coconut milk with Emborg Original US Cream Cheese and Emborg Unsalted Butter in a pot until it is warm. Remove from the heat and allow to cool slightly.
Add in egg yolks and flour then mix well.
In a separate bowl, beat egg whites and gula melaka until stiff peaks are formed. Fold both mixtures together and transfer the batter to an 8 inch cake pan. Start baking it in a preheated oven at 120�c in a water bath for 20 minutes. Then increase the temperature to 150�c and bake for 15 minutes. Lastly, reduce the temperature to 100�c and bake for another 40 minutes.
Turn off the oven, open the oven door slightly and allow the cake to cool in the oven.
