500 g Cassava Tape or “Tapai” (mashed)
130 g Butter
150 g Wheat Flour
100 g Sugar
50 ml Sweetened Condensed Milk (white)
4 g Salt
16 g Raisins
200 ml Water
150 ml Coconut Milk
1 Bay Leaf
4 Pandan Leaves
1 Mud cake mold
Tie the pandan leaves together in a knot, this will make them easier to remove later.
In a pot, add the water, coconut milk and the knot of pandan leaves. Cook on medium heat until it boils. Then filter the coconut milk and let it stand until it warms up.
Prepare a medium sized mixing bowl, add eggs, sugar, butter and sweetened condensed milk,
With a hand blender or food processor on high speed, mix until the sugar and butter has dissolved, or about 5 mins.
Add the flour and tape to the mixing bowl. Using a spatula, mix until well blended.
Next, add the coconut milk liquid a little at a time, stirring to make sure it is mixed well. Set aside.
Preheat the mud cake mold on the stove or oven until it's really hot, or about 10 - 15 mins. if you are using an oven, preheat the oven at 170°C. If you are using a stove, use medium heat.
After the mold is hot, grease with butter so that the cake does not stick to the mold.
Then pour enough of the cake batter so each mold is about ¾ full. Place the mold into the oven for about 10 - 15 mins.
After 10 - 15 mins the dough is half cooked. Add 1 - 2 raisins to the center of each mud cake, and bake for another 10 - 15 mins.
Once baked, remove the mud cakes from the mold and set aside to cool.
Once cooled, the cakes are ready to serve!