I baked this for my daughter, adopted the recipe from Jennie Tay but used a tube pan and bake at 165*C for 35 mins instead. It looks drier as I didn't use bain marie method.
Also, I think my pandan juice is too thick as I can feel bitter after taste. I need to remember to dilute with slighter more water and add a bit of vanilla paste next time.
Please follow this link for Jeannie's recipe.