In a large clean bowl, sift low-gluten flour and pandan powder.

Then, heat oil in the microwave for about 1 minute on high until it reaches 70°C to 80°C. Since every microwave works differently, I suggest adjusting the time based on your specific microwave's performance. Slowly pour the heated oil into the dry mixture and stir until smooth.

Next, add 4 egg yolks and a whole egg, stirring until the batter becomes sticky, smooth, and even-colored.

Afterward, add coconut milk and stir again until well mixed. The batter should be relatively thin and runny. A thick consistency may cause the cake to crack, meaning it has too much flour or dry ingredients.

Preheat the oven with a baking tray filled with water. I suggest using a large tray bigger than your cake pan.

In the meantime, make the egg white mixture. Beat 4 egg whites with a little lemon juice until big bubbles appear. Then, gradually add 50 grams of sugar in three portions. Continue whisking until the egg whites form stiff peaks. Stiff peaks are able to hold their shape when you lift the whisk from the mixture.

Combine the pandan and egg white mixtures. Fold one-third of the egg white mixture into the pandan batter and mix gently. Then, fold in the remaining egg whites until well combined. Do not overmix this mixture since you want to maintain an airy, fluffy mixture. It should be runny but thick, creamy, and full of volume.

Pour the batter into a cake pan lined with parchment paper, from top to bottom on all sides. Give the cake pan a gentle wiggle and drop to remove the air bubbles. You can also pop any visible air bubbles from the top.

Place the cake pan on top of the baking tray with water and bake in the preheated oven at 140 degrees Celsius for an hour.

After baking, let it cool in the oven for 5 minutes. Then, remove it from the oven and peel off the parchment paper. Allow it to cool completely before slicing and serving.