AuthorCalifornia RaisinsTraditional favorite originating from Gunung Kidul Yogyakarta. Used to be a staple food instead of rice
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%
1Sieve all the dry ingredients in Group (B) to remove lumps.
2Combine Group (A) in a mixer bowl, whisk at high speed until light and fluffy.
3Gradually add in Group (B) while mixing at low speed.
4Gradually add in Group (C) while mixing at low speed.
5Pour desired amount of batter into mould.
7Allow to cool for few minutes before removing from mould.
8Garnish with toppings (optional) and serve warm. (Options: grated coconut, red sugar, gula melaka).
Optional
9For 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)
10Place 1kg of California Raisins in a bowl.
11Add 1kg of warm water (should not exceed 24-27ÂșC for 15 mins.
12Drain off the excess water.
13Note: Amount of water absorbed is about 10-12% of the weight of raisins.
Method Preparing Raisin Paste from California Raisins
14Transfer the 1kg of pre-conditioned California Raisins into a food processor.
15Blend for a few minutes until a thick paste is obtained.
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
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