Place gula melaka, pandan leaves, pandan paste and coconut milk in a saucepan.
Stir over low heat till gula melaka melts.
Allow to cool to room temperature, then sieve mixture. Set aside.
Pre-heat oven to 170°C.
Using an electric mixer, beat the egg yolks and oil until the mixture turns pale.
Add gula melaka mixture and mix till well blended.
Add flour and salt and fold in until just combined. Set aside.
Using an electric mixer, beat egg whites with cream of tartar in a clean bowl till frothy.
Gradually add sugar and continue beating meringue till just before it reaches stiff peaks (it should curl slightly when you invert the whisk).
Fold egg whites into yolk mixture in 3 batches. Work quickly but gently till batter is uniformly mixed.
Bang mixing bowl against tabletop to remove air bubbles. Pour batter into ungreased chiffon tube pan. Smoothen the top with a spatula.
Bake for 60 min or till cake is puffy, golden-brown and a skewer inserted in the centre emerges clean. Tip: cover the top of the cake with aluminium foil if it browns too quickly (only after cake has risen).
Remove cake from oven and invert pan immediately onto a cooling rack. Allow to cool completely before unmoulding.