Preheat oven at 350 Fahrenheit. Put the baking pan in to heat.

Blend 7-8 pandan leaves with ¼ cup of water. Strain and set aside.

In a sauce pan add coconut cream and sugar. Enough heat just to melt the sugar (warm). Then shut off. Add pandan paste, green food color and pandan juice. Set aside.

Crack eggs in a bowl and cut it with the scissors (30 seconds). Set aside.

In a bowl mix tapioca starch, rice flour, salt and baking powder. Mix well with a whisk. Set aside.

Pour coconut mixture into the egg. Gently mix them together. Check to see if the oven is ready. Before mixing the wet with the dry ingredients.

Pour the egg mixture into the flour bowl. Use a whisk to mix. Doesn't need to be smooth.

Pour batter in a strainer and strain into a bowl. Use the whisk to help strain the batter. Remove the batter from the other side of the strainer to help strain faster.

Add in the 2 tablespoon of melted butter. Save half tablespoon of butter for coating of the pan. Mix gently.

Take the pan out from the oven, be careful because the pan is very hot.

Brush the pan with butter. Then pour in the batter. Bake in the middle rack at 350f for 50 minutes. At anytime of baking. DO NOT open the oven door.

When the time is done. Slightly leave the oven door open with a wooden spoon for 15 minutes.

Take cake out and let completely cool off before removing from the pan. When removing from the pan. Used your finger to pull it way from the pan. Rotate as you pull. Flip