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Cassava Raisin Cake


  • 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


  • 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.