Traditional favorite originating from Gunung Kidul Yogyakarta. Used to be a staple food instead of rice
Sieve all the dry ingredients in Group (B) to remove lumps.
Combine Group (A) in a mixer bowl, whisk at high speed until light and fluffy.
Gradually add in Group (B) while mixing at low speed.
Gradually add in Group (C) while mixing at low speed.
Pour desired amount of batter into mould.
Steam for 8-12 minutes.
Allow to cool for few minutes before removing from mould.
Garnish with toppings (optional) and serve warm. (Options: grated coconut, red sugar, gula melaka).
For a more prominent raisin taste, pipe in a portion of California Raisin Paste into the middle of the mould prior to steaming.
Place 1kg of California Raisins in a bowl.
Add 1kg of warm water (should not exceed 24-27ºC for 15 mins.
Drain off the excess water.
Note: Amount of water absorbed is about 10-12% of the weight of raisins.
Transfer the 1kg of pre-conditioned California Raisins into a food processor.
Blend for a few minutes until a thick paste is obtained.