Cut the pandan leaves into pieces. Put it in the thermomix mixing bowl along with 100 ml of water. Blend for 10 sec | Speed 10. Strain the mixture to get 75 ml of pandan juice. (Top up with some water if necessary)
Mix the pandan juice, coconut milk, natural oil and green colouring in a small bowl and set them aside.

Prepare 14 pieces of 3 inch Puteri Ayu mould (or 20 pieces for 2.5 inch size) and grease it with oil and set aside.

Take another small bowl. Mix well the shredded coconut with cornstarch and salt. Take about 1 tablespoon of coconut mixture and press it down to the bottom of the moulds. Set aside.

Place the butterfly whisk into the clean and dry Thermomix mixing bowl, add eggs and sugar then whip for 10 min | 50°C | Speed 3.5. (Note: increase the speed gradually so the eggs won't splash on the sides)

Meanwhile, prepare the dry ingredients. Place a piece of baking paper on a flat surface and sift the cake flour and baking powder onto the baking paper. Then, side aside.
Arrange the moulds into the Varoma dish and Varoma tray.

When the egg mixture is ready, keep the lids in place and remove the measuring cup and continue mix for 40 sec | Speed 2, add the wet ingredients through the hole and follow by the dry ingredients.

Remove the butterfly whisk, use spatula gently fold and mix again if you see any loose flour.

Pour the batter into the moulds, fill it all the way up. Use baking paper to cover the cake so later the water won't drip on the cake while steaming.

Clean the mixing bowl and fill with 500g water. Place the Varoma Set and steam for 15 min | Varoma | Speed 2.