part a
5 egg yolks
80g castor sugar
20g pandan juice
60g coconut milk
50g corn oil
75g plain flour
1/2tsp baking powder
35g corn flour
part b
5g egg whites
70g sugar
1/8 tsp cream of tartar
*for new chiffon mould, bake empty at 240 degrees C for 1 hour and let cool before using