Tiwul Ayu

AuthorCalifornia Raisins
Rating

Traditional favorite originating from Gunung Kidul Yogyakarta. Used to be a staple food instead of rice

Tiwul Ayu
Yields1 Serving
Raisin Batter
Group A
 200 g Sugar Total % - 10.13%
 12 g Emulsifier GelTotal % - 0.61%
 150 g EggsTotal % - 7.60%
Group B
 150 g All Purpose FlourTotal % - 7.60%
 150 g Cake FlourTotal % - 7.60%
 5 g Baking PowderTotal % - 0.25%
 160 g California Raisin PasteTotal % - 8.11%
Group C
 200 g Coconut MilkTotal % - 10.13%
 2 g Cinnamon PowderTotal % - 0.10%
Plain Batter
Group A
 260 g SugarTotal % - 13.17%
 10 g Emulsifier GelTotal % - 0.51%
 150 g EggsTotal % - 7.60%
Group B
 150 g All Purpose FlourTotal % - 7.60%
 150 g Cake FlourTotal % - 7.60%
 5 g Baking PowderTotal % - 0.25%
Group C
 200 g Coconut MilkTotal % - 10.13%
 20 g Grated CoconutTotal % - 1.01%
1

Sieve all the dry ingredients in Group (B) to remove lumps.

2

Combine Group (A) in a mixer bowl, whisk at high speed until light and fluffy.

3

Gradually add in Group (B) while mixing at low speed.

4

Gradually add in Group (C) while mixing at low speed.

5

Pour desired amount of batter into mould.

6

Steam for 8-12 minutes.

7

Allow to cool for few minutes before removing from mould.

8

Garnish with toppings (optional) and serve warm. (Options: grated coconut, red sugar, gula melaka).

Optional
9

For a more prominent raisin taste, pipe in a portion of California Raisin Paste into the middle of the mould prior to steaming.

Method for California Raisin Preparation (Conditioning)
10

Place 1kg of California Raisins in a bowl.

11

Add 1kg of warm water (should not exceed 24-27ºC for 15 mins.

12

Drain off the excess water.

13

Note: Amount of water absorbed is about 10-12% of the weight of raisins.

Method Preparing Raisin Paste from California Raisins
14

Transfer the 1kg of pre-conditioned California Raisins into a food processor.

15

Blend for a few minutes until a thick paste is obtained.

CategoryCooking Method

Ingredients

Raisin Batter
Group A
 200 g Sugar Total % - 10.13%
 12 g Emulsifier GelTotal % - 0.61%
 150 g EggsTotal % - 7.60%
Group B
 150 g All Purpose FlourTotal % - 7.60%
 150 g Cake FlourTotal % - 7.60%
 5 g Baking PowderTotal % - 0.25%
 160 g California Raisin PasteTotal % - 8.11%
Group C
 200 g Coconut MilkTotal % - 10.13%
 2 g Cinnamon PowderTotal % - 0.10%
Plain Batter
Group A
 260 g SugarTotal % - 13.17%
 10 g Emulsifier GelTotal % - 0.51%
 150 g EggsTotal % - 7.60%
Group B
 150 g All Purpose FlourTotal % - 7.60%
 150 g Cake FlourTotal % - 7.60%
 5 g Baking PowderTotal % - 0.25%
Group C
 200 g Coconut MilkTotal % - 10.13%
 20 g Grated CoconutTotal % - 1.01%

Directions

1

Sieve all the dry ingredients in Group (B) to remove lumps.

2

Combine Group (A) in a mixer bowl, whisk at high speed until light and fluffy.

3

Gradually add in Group (B) while mixing at low speed.

4

Gradually add in Group (C) while mixing at low speed.

5

Pour desired amount of batter into mould.

6

Steam for 8-12 minutes.

7

Allow to cool for few minutes before removing from mould.

8

Garnish with toppings (optional) and serve warm. (Options: grated coconut, red sugar, gula melaka).

Optional
9

For a more prominent raisin taste, pipe in a portion of California Raisin Paste into the middle of the mould prior to steaming.

Method for California Raisin Preparation (Conditioning)
10

Place 1kg of California Raisins in a bowl.

11

Add 1kg of warm water (should not exceed 24-27ºC for 15 mins.

12

Drain off the excess water.

13

Note: Amount of water absorbed is about 10-12% of the weight of raisins.

Method Preparing Raisin Paste from California Raisins
14

Transfer the 1kg of pre-conditioned California Raisins into a food processor.

15

Blend for a few minutes until a thick paste is obtained.

Notes

Tiwul Ayu
IngredientsDirections