With the same following recipe, you can transform this pumpkin mud cake into potato mud cake (which is the original version of this traditional mud cake).
Traditionally they are made using a certain mold and cook on top of stove instead oven.
Step 1: Ingredients and Method
300 g sugar
750 g pumpkin (you can use any kinds of pumpkin even to yellow squash!), pureed by skinning and steaming the pumpkin
200 g flour
200 ml canned coconut milk (coconut cream would work too! but please not coconut milk beverage, too thin), simmer and let cool to room temperature
75 ml milk
150 g unsalted butter, melted
raisins as needed (sometimes the Indonesian top these kind of mud cakes with chocolate rice, coconut flesh, grated chocolate, grated cheddar cheese)
Beat pumpkin puree, milk, sugar, coconut milk to combine
Beat in flour a little at a time
Beat in eggs
Fold in melted butter, lightly
Pour mixture into cupcake pan and top with raisins
Bake on preheated 350 F for 20 until toothpick inserted in center comes out clean