For the Gula Melaka syrup

• 100 g palm sugar/ Gula Melaka
• 3 knotted Pandan leaves
• 2 tbsp Sugar
• 60 ml coconut cream
• 45 ml Water

For the cake

• 90 g sifted all-purpose flour
• 1 tsp instant yeast
• 2 Eggs
• 2 tbsp neutral-tasting oil

1. Prepare gula melaka syrup by combining and boiling all its ingredients. Set aside to cool.
2. In a bowl, mix all-purpose flour and instant yeast.
3. Combine gula melaka syrup and flour mixture.
4. Stir in 2 eggs, 1 at a time.
5. Add in 2 tbsp oil. Stir till combined.
6. Cover and let proof for 2 hours. Mixture will be bubbly after 2 hours.
7. Oil an oven-proof glass bowl or baking pan. Pour in the batter.
8. To preheat water to 100⁰C, press SAUTE for 10 mins. When preheating is done, use trivet to lower the bowl into Instant Pot.
9. Select Steam function and set to 20 mins on High Pressure.
10. Once the timer is up, release pressure.