Jeļā (pandanus cake)

Instructions

1. Preheat the oven to 170 °C (340 °F) and butter a loaf pan.
2. Blend the pandanus pulp with a little coconut milk until you get a smooth, fragrant purée.
3. In a large bowl, beat the eggs with the sugar until the mixture turns pale.
4. Add the pandanus purée, the melted butter and the rest of the coconut milk, then stir to combine.
5. Fold in the flour, baking powder and salt, mixing just until the batter is smooth.
6. Pour into the pan and bake for 40 minutes, until a knife inserted in the center comes out dry. Let cool before unmolding.