2 cups sliced screw pine
1 cup sugar
3 tsp corn flour
2 cups water
2 tsp confectioners' sugar or icing sugar
2 Ramekins or Oven proof cups
Put sliced screw pine, 11/2 cups of water in a saucepan, cook until screw pine gets tender. Take screw pine leave the water in pan, process screw pine in a food processor until it becomes a paste then strained and take the pulp.
Put this pulp back in the same sauce pan add sugar cook until the sugar dissolves. While the screw pine is cooking. Mix half cup of water with the corn flour pour this corn flour in the screw pine sauce, cook until screw pine mixture becomes thick like a paste, but not too dry just a paste if it becomes dry add little bit water & make a paste, leave it to cool. Butter 2 Ramekins well, put it in the fridge for 5 minutes, Start beating the egg whites until soft peaks then fold the Screw pine paste into the egg whites slowly. Take Ramekins out from the fridge butter it again put a teaspoon of confectioners' sugar in each Ramekin turn it to dust evenly. With a clean spoon scoop the screw pine soufflé mixture into the two moulds.
Bake in a 200C preheated oven for 6 to 7 minutes...............................................enjoy