Ingredient A: 3 eggs, 1/2 teaspoon of sp, 80 grams of granulated sugar Ingredient B (sifted): 60 grams of key flour, 30 grams of cornstarch, 1/4 teaspoon of baking powder Ingredient C: 1/4 teaspoon of vanilla extract, 65 grams of vegetable oil, 1 teaspoon of pandan paste

Ingredients Vla:300 ml liquid milk50 grams of white chocolate bars (grated)30 tablespoons of cornstarch (dissolved in 100 ml of water)1/2 teaspoon of pandan paste1/4 teaspoon of saltCream Ingredients:125 grams of white butter3 sachets of condensed milk1/2 teaspoon of coconut milk pasteTopping:JackfruitAvocadoGrated young coconut

Make a cake: beat eggs, sugar, and sp until fluffy. Then, add ingredient B, beat until evenly mixed with a low-speed mixer. Turn off the mixer. Next, add vegetable oil, vanilla extract, and pandan paste. Stir with a spatula until well combined. Pour the cake batter into a pan, steam for about 25 minutes or until cooked.

Make pandan vla: heat liquid milk, add grated white chocolate, stir using a whisk until boiling. Then, add a mixture of cornstarch and pandan paste, stir until thickened and bubbling, remove from heat and pour into a dessert box container, let it cool. Make cream: beat white butter for 15 minutes until fluffy and not runny, add condensed milk, beat again until smooth, set aside.