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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Indonesian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. * Melt the margarine/butter in the water, add the flour and blend it until smooth. Add the sugar, salt and vanilla. When the batter is well blended, take off the fire and cool down. | 2. * Break the eggs one by one into the batter, beating well after each addition. Add the santan (coconut milk) little by little and beat until batter is smooth. | 3. * Heat the mud cake molds, oil them and fill them ¾ full. Cover with their heated kuds and cook until they are half done. Open the lids and cook until they are half done. Open the lids and scatter a few raisins and coconut slivers on top. | 4. * Cover again and continue cooking for about 5 minutes. Unmold and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
margarine	75			121654.8	152.28	152.28	13620.6
water	250			0.0	0.0	0.0	0.0
flour	150		sifted	54684.0	4021.92	4764.06	2601.9
sugar	100			80598.0	20159.6	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
egg	6			429.0	2.16	37.68	28.53
coconut cream	450			356400.0	7182.0	3920.4	37454.4
raisin	100			49830.0	13120.8	559.35	75.9
coconut	100		slivered	28320.0	1218.4	266.4	2679.2

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.