Kue Lumpur Indonesian Mud Cake Recipes

KUE LUMPUR (INDONESIAN MUD CAKE)

Kue Lumpur (Indonesian Mud Cake) image

Its not resemble a mud in any kind of form. A bit like small pancake with coconut cream and raisins. Traditional cake in my country. May need special mould in making them.

Provided by Asura

Categories Dessert

Time 1h30m

Yield 26 serving(s)

Number Of Ingredients 10

Ingredients

75 g margarine or 75 g butter
250 ml water
150 g flour, sifted
100 g sugar
1/4 teaspoon salt
1 teaspoon vanilla
6 eggs
450 ml coconut cream
100 g raisins
100 g coconut, flesh, slivered

Steps:

* 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.
* 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.
* 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.
* Cover again and continue cooking for about 5 minutes. Unmold and serve.

Nutrition Facts : Calories 159.4, Fat 9.8, SaturatedFat 6.3, Cholesterol 48.8, Sodium 78.8, Carbohydrate 16.1, Fiber 1.5, Sugar 9.3, Protein 3.1

KUE LUMPUR TAPE (MUD CAKE)

Kue Lumpur Tape (Mud Cake) image

One of the many traditional Indonesian desserts, Kue Lumpur, which literally translates to "mud cake", is typically made of potatoes, flour, eggs and coconut milk. Inspired by the Portuguese custard tart, Pasteis de Nata, this treat is sweet and has a soft and creamy texture. With this Kue Lumpur Tape recipe, the potatoes are replaced with fermented cassava, or tape, for an extra tangy flavor. Remember to prepare raisins as no Kue Lumpur is complete without this iconic topping! Enjoy this treat on a relaxing afternoon with a warm cup of tea.

Provided by Asian Food Network

Yield Serves 2-4 people

Number Of Ingredients 1

Ingredients

4 Eggs 500 g Cassava Tape or "Tapai" (mashed) 130 g Butter 150 g Wheat Flour 100 g Sugar 50 ml Sweetened Condensed Milk (white) 4 g Salt 16 g Raisins 200 ml Water 150 ml Coconut Milk 1 Bay Leaf 4 Pandan Leaves 1 Mud cake mold

Steps:

Make the cake batter. Tie the pandan leaves together in a knot, this will make them easier to remove later. In a pot, add the water, coconut milk and the knot of pandan leaves. Cook on medium heat until it boils. Then filter the coconut milk and let it stand until it warms up. Prepare a medium sized mixing bowl, add eggs, sugar, butter and sweetened condensed milk, With a hand blender or food processor on high speed, mix until the sugar and butter has dissolved, or about 5 mins. Add the flour and tape to the mixing bowl. Using a spatula, mix until well blended. Next, add the coconut milk liquid a little at a time, stirring to make sure it is mixed well. Set aside.
Bake the cake. Preheat the mud cake mold on the stove or oven until it's really hot, or about 10 - 15 mins. if you are using an oven, preheat the oven at 170°C. If you are using a stove, use medium heat. After the mold is hot, grease with butter so that the cake does not stick to the mold. Then pour enough of the cake batter so each mold is about ¾ full. Place the mold into the oven for about 10 - 15 mins. After 10 - 15 mins the dough is half cooked. Add 1 - 2 raisins to the center of each mud cake, and bake for another 10 - 15 mins.

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