Lightly grease 12 putu ayu molds with the cooking oil for greasing.

Combine the grated coconut and salt in a mixing bowl until evenly seasoned.

Add the pandan leaf to the seasoned grated coconut.

Steam the coconut mixture for 15 min, then set it aside.

Press enough steamed grated coconut into each mold to fill one-third of its capacity.

Whisk the coconut milk, pandan extract, and cooking oil together until smooth.

Beat the eggs, granulated sugar, and cake emulsifier with an electric mixer for 10 min until thick and ribbon-like.

Add half of the all-purpose flour to the egg mixture on the lowest mixer speed.

Add half of the coconut milk mixture and mix on low speed until incorporated.

Add the remaining all-purpose flour and mix briefly on low speed.

Add the remaining coconut milk mixture and mix only until incorporated.

Fold the batter with a spatula until no streaks remain.

Spoon the pandan batter into the prepared molds, filling them nearly to the top.

Bring the steamer water to a vigorous boil until there is abundant steam.

Wrap the steamer lid with a kitchen towel to prevent condensation from dripping onto the cakes.

Steam the filled molds for 15 min until the cakes are set and cooked through.

Remove the cakes from the molds while still warm.

Arrange the pandan putu ayu on a serving plate and serve warm or at room temperature.