Pandan Gula Melaka Swiss Roll

Instructions

1. Make the gula melaka syrup: simmer the gula melaka with the 20 ml water in a small pan over low heat, stirring, until dissolved and slightly syrupy, 3 to 4 minutes. Strain and cool completely, about 30 minutes.
2. Make the pandan juice: blend the pandan leaves with the 60 ml water until finely shredded, about 1 minute, then squeeze through a fine cloth. Measure 30 ml of the green juice for the sponge.
3. Heat the oven to 340°F (170°C). Line the bottom of the jelly roll pan with parchment; do not grease the sides.
4. Whisk the egg yolks with 20 g of the granulated sugar until pale, about 1 minute. Whisk in the coconut milk, neutral oil, 30 ml pandan juice and salt, then sift in the cake flour and whisk just until smooth.
5. In a clean bowl, beat the egg whites with the cream of tartar until foamy. Add the remaining 50 g sugar a spoonful at a time and beat to glossy peaks that hold but curl at the tip, 3 to 4 minutes.
6. Stir one-third of the meringue into the yolk batter to loosen it, then fold in the rest in two additions until no white streaks remain. Spread evenly in the pan and tap it on the counter twice to release large bubbles.
7. Bake until the top is dry, lightly golden at the edges and springs back when pressed, 13 to 15 minutes.
8. Run a knife around the edges, turn the sponge out onto a sheet of parchment and peel off the baking paper. While warm, roll it up loosely from a short end with the fresh parchment inside and cool completely on a rack, about 45 minutes.
9. Whip the heavy cream to soft peaks, then drizzle in the cooled gula melaka syrup and whip to firm peaks, about 1 minute more.
10. Unroll the sponge, spread the gula melaka cream evenly, leaving a 1-inch (2.5 cm) border at the far end, and roll it up snugly without the parchment. Wrap in parchment and chill seam side down until set, about 1 hour. Trim the ends and cut into 10 slices with a serrated knife.