Steamed Pandan Sponge Cake

Everything went well except the pandan green colour too strong. After trying out the Swiss roll cake, the idea of making the 'kueh neng ko' http://www.google.fr/url?source=imglanding&ct=img&q=https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgff140lxLLf6MfHP5LqqB9CB-0mLPA_XNeUQ1S2Rcbsx6MIWoZKDbSHUibNE3Kb-8UlqsiCNJCuCyCLlV2-uCWtx5-72U3RhBIEQWxubYAh4JGBPhxSPsFNdLmOPRlygJeoHqbSw/s1600/10356546_10152346218599765_120548449_n.jpg&sa=X&ei=iwNKVafED8WuUfOngOgK&ved=0CAkQ8wc&usg=AFQjCNHyuhPOOBO7Z7ER0v-_KDACXVgKOA came into my mind. So here it goes...using the Swiss roll recipe (halved all the ingredients), i made this into my own pandan sponge cake. Instead of vanilla extract i replaced it with pandan paste. And no oil is added for this recipe. The sugar content can be lessened as the banana has its sweetness. Estimate on the liquid making sure not too runny. And pour into a tin, put to steam about 10 -15 minutes. Test it with a skewer, if it comes out clean, is done.