1. In a small saucepan, boil water, sugar and pandan leaves. Heat mixture to a rolling boil; remove and discard pandan leaves. Allow to cool completely. Measure 150ml sugar syrup for later use.
2. Add egg white and salt into a bowl and beat gently. Stir in milk, Kara coconut cream and sugar syrup until well blended; strain mixture.
3. Pour mixture into custard cups (¾ full); wrap the top of cups with aluminum foil.
4. Steam over high heat for 10 to 12 minutes.
5. Serve cold or hot.

Serving portion: 2 persons | Cooking time: 15-20 mins