Weigh out the ingredients for the steamed cake. Separate the egg whites and yolks.
Preheat your steamer.
Brush the cake mold with oil.

Beat the egg whites with sugar and 1 teaspoon lemon juice until stiff peaks form. Add the yolks and beat gently until just combined—don’t overmix.

Sift the flour into the beaten eggs and gently fold until combined.
Mix the oil, milk, and vanilla together in a small bowl. Stir in 1 tablespoon of the batter, then pour this mixture back into the main batter and fold until smooth.

Pour the batter into the prepared mold. Use a toothpick to swirl through the batter a few times to break up any large bubbles. When the steamer is boiling, reduce the heat and steam the cake for 30 minutes. (Cover the steamer with a towel to prevent condensation from dripping onto the cake.)

After 30 minutes, turn off the heat and open the lid. Let the cake sit in the steamer for a few more minutes before removing it.
Set the cake aside while you make the pandan cream. Blend a handful of pandan leaves to get 2/3 cup (150 ml) pandan juice.

Prepare the cream ingredients. Combine everything and strain into a saucepan.

Cut the cake before making the cream, as the cream sets quickly and is hard to spread once cool.
Remove the cake from the mold.
Slice the cake into 2 or 3 layers as you like. The cream is enough for a 3-layer cake.

Cook the cream mixture over medium heat, stirring constantly until it thickens. Add the butter and continue stirring until the butter is fully melted and the mixture is smooth, then remove from heat.
Spread the cream between the cake layers while it’s still hot.

Cover the top and sides of the cake with the remaining cream, then sprinkle with shredded coconut. If you don’t have fresh coconut, you can use dried coconut that’s been lightly steamed.
Your fragrant, snow-capped Phú Sĩ mountain cake is ready! Wrap and chill in the fridge for at least 1 hour before serving for best flavor.