Preheat oven to 160C.

Line bottom of pan with parchment paper.

Prepare oven for steam baking as shown above.

In a large bowl, beat the egg yolk, one whole egg together, and drizzle oil while beating.

Then continue beating and drizzle in milk, vanilla paste, pandan paste, and colouring gel if using.

Mix salt into rice flour.

Sieve into yolk batter and mix until combined.

Beat the egg whites together with cream of tar tar.

When whites turn foamy, slowly add in sugar while beating.

Until you get firm peaks.

Add 1/3 of the meringue into your yolk batter, and fold it in.

Then fold in the rest of the meringue.

Be sure not to deflate your batter.

I like to use a balloon whisk to fold, but you can use a spatula if you prefer.

Pour batter into prepared pan.

Give it a few taps on your kitchen top to get rid of large air bubbles.

Steam bake for 10 mins on 160C then 50-55 mins on 130C.

Or until skewer comes out clean.

Invert immediately to cool for 5-10 minutes.

Then use a knife to release the cake from the sides of the pan.

Invert to unmould, and carefully peel off the baking paper.

Allow to cool completely before cutting.