Preheat oven to 180°C. Line muffin pan with cupcake liner or, if using cupcake paper cups, place cups onto a baking pan.

Combine flour & baking power. Sift & set aside.
Combine coconut milk, water, pandan juice & colouring. Mix & set aside.

In a large bowl,on medium speed of an electric mixer, combine butter, vanilla,salt.Cream until smooth.Add sugar gradually. beat until fluffy,bout 3min

Add in eggs, one at a time, beating well after each addition.
Add the dry ingredients in three parts, alternating with the coconut milk mixture.

With each addition, beat until the ingredients are incorporated, taking care not to over beat.
Fill paper cups or muffin pan with batter, 3/4 full.

Place baking or muffin pan on the middle rack of the oven & bake for about 25 minutes.
Cool cakes completely on a wire rack before icing.

To prepare gula Melaka syrup, combine water, gula Melaka & pandan leaves in a heavy-based saucepan over medium low heat.

Stir until all the sugar has melted. Then continue heating up the syrup & let it reduce slightly, about 3-4 minutes.

Remove from heat, strain & leave aside to cool completely to room temperature. The syrup will thicken as it cools.

If it becomes too thick, thin out with a little bit of water before using.

Combine egg whites, sugar and salt in a heatproof bowl over a pan of simmering water.

Whisk frequently, keeping it over the heat, until the mixture reaches about 70°C and the sugar has dissolved

Rub some between your fingers - if it feels grainy, it hasn't dissolved.

Transfer the mixture to a mixer with a whisk attached and beat on medium-high for about 5 minutes,

Until stiff peaks have formed and the mixture has cooled to room temperature.

Turn down the speed to medium and start adding small chunks of butter, checking that it has incorporated before adding more.

Keep beating until the mixture comes together, this will take about 5 minutes.
With the mixer running, add in the gula Melaka syrup, 1 by 1 at a time.

Beating until well combined between each addition. You need not use all the gula Melaka syrup. Just add enough.

With a mortar and pestle or a blender, combine the leaves & water & mash into a paste.

Press through a fine sieve or squeeze through cheesecloth to extract the green juice only. Let it sit for a while.

The green extract will settle at the bottom. I used 2 tbsps of the extract.

Combine gula Melaka & water in a saucepan cook until the gula Melaka has melted. Remove from fire & strain the mixture.

Rinse the saucepan & pour back the strained gula Melaka syrup into the saucepan.
Stir the butter into the syrup until it is completely melted.

Drizzle in whip cream while whisking & allow the mixture to boil.
Remove from heat and stir in salt. Allow to cool down before using.