Add some salt to the shredded coconut and fry until fragrant in a dry pan. Put it in a bowl and let it cool for later use.

Cook the palm sugar until boiled and melted with water and pandan leaves, add a little water to the corn starch and mix well, then pour it into the palm sugar water and mix well. Put it in a bowl and let it cool before putting it in the refrigerator for later use.

Add pandan extract, corn oil, and egg yolk to a bowl and mix well.

Add the sifted cake flour and milk powder to the egg yolk bowl, and mix until there is no dry powder.

Put the egg whites into a large bowl free of oil and water, and add lemon juice or white vinegar.

Beat the egg whites at high speed with a whisk until the egg whites appear coarsely foamed, then add caster sugar in 3 portions to beat the egg whites until stiff peak.

Scoop the meringue into the egg yolk batter and mix evenly.

Pour the evenly mixed batter into a small bowl and use chopsticks to flatten the batter.

Put it into the boiling steamer. Close the lid of the pot diagonally to leave a gap, steam on medium heat for 20 minutes, turn off the heat and wait for 2 minutes before taking it out.

Use a small spoon to gently push along the mold and then pull it out of the mold.

Put the iced lava palm sugar into the piping bag, then insert it into the cake and press until it is full or as much as you like.

Spread the grated coconut, cut a small piece of pandan leaf, and insert the cake for decoration. The cute Ondeh Ondeh cake is complete!