I was just adding this and that, whatever I had in the pantry. While I love the flavor, I think next time I should make these cakelettes more firmer.
I almost forgot to note down what I added into the mixture, so I almost lost the “recipe” as I was not following any recipes online lol
Give this recipe a try if you like, and if you do, lemme know if you think the texture is good enough or firmer would be better 😀
- 1 bag of frozen grated cassava (405 grams), thaw
- 3/4 to 1 can of coconut milk (400 ml)
- 10 heaping tbsps of sugar (more if you like sweeter)
- 1 handful of raisins
- pandan paste or green food coloring
- topping (see below)
- 2 eggs
- 2-3 tbsps margarine
Topping
- grated coconut
- icing sugar
- grated mozzarella cheese
- Preheat oven 350 F
- Cream egg and sugar, then add in margarine, mix with medium power for another 1-2 minutes or until blended well.
- Pour in coconut milk and grated cassava, using spatula, mix well. Then add in raisins.
- Take a sum of batter, add in pandan paste or just green food coloring.
- Cut baking paper or wax paper, and line the bottom part of muffin mold, grease paper and side of mold.
- Pour a sum of green batter followed with white batter (or you can do white first then green)
- Bake for 15 minutes. Meanwhile, mix topping well. After 15 minutes, take out mold from the oven and spread topping evenly on each cake.
- Turn on the broiler
- Placed topped cake and broil for only 1-2 minutes or until slightly browned, then turn off broiler, turn back on the oven.
- Bake for 20-30 minutes more or until cooked.
- Wait until cake totally cool down before removing from muffin tin.
I am thinking if I want to make these cake again next time, I will only use 3/4 out of 1 can of coconut milk. If you like pudding-like result, use 1 full can, but if you want firmer cake, use only 3/4 of the can. Pandan paste makes the cake more sweet in taste and in fragrance yet at the same time you will get the green color effect, but even without it, the cakes are still yum. If you have vanilla sugar, that would be great to add some. I didn’t have any left so I didn’t use it. My husband really likes these cakes, he ate 6 pieces himself! lol
Cassava Raisin Cake
Ingredients
- 1 bag of frozen grated cassava 405 grams, thaw
- 3/4 to 1 can of coconut milk 400 ml
- 10 heaping tbsps of sugar more if you like sweeter
- 1 handful of raisins
- pandan paste or green food coloring
- topping see below
- 2 eggs
- 2-3 tbsps margarine
Topping
- grated coconut
- icing sugar
- grated mozzarella cheese
Instructions
- Preheat oven 350 F
- Cream egg and sugar, then add in margarine, mix with medium power for another 1-2 minutes or until blended well.
- Pour in coconut milk and grated cassava, using spatula, mix well. Then add in raisins.
- Take a sum of batter, add in pandan paste or just green food coloring.
- Cut baking paper or wax paper, and line the bottom part of muffin mold, grease paper and side of mold.
- Pour a sum of green batter followed with white batter (or you can do white first then green)
- Bake for 15 minutes. Meanwhile, mix topping well. After 15 minutes, take out mold from the oven and spread topping evenly on each cake.
- Turn on the broiler
- Placed topped cake and broil for only 1-2 minutes or until slightly browned, then turn off broiler, turn back on the oven.
- Bake for 20-30 minutes more or until cooked.
- Wait until cake totally cool down before removing from muffin tin.
