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Kue Lumpur – Indonesian Coconut and Potato Cakes
Kue Lumpur are small Indonesian cakes of mashed potato, coconut milk, egg and flour, topped with raisins. Lumpur means mud, and the center really does stay soft and almost creamy. You bake the cakes briefly at high heat and take them out while the center still wobbles. Let them rest in the pan for 15 minutes, and they firm up and come out more easily.
Kue Lumpur – Indonesian Coconut and Potato Cakes
Laura Chen
12
20 minutes
45 minutes
245
Indonesian
Dessert
Kue Lumpur are small Indonesian cakes of mashed potato, coconut milk, egg and flour, topped with raisins. The name means mud cake, because the center stays soft and almost creamy. You bake them briefly at high heat and take them out while the center still wobbles.
Ingredients
- 250 g starchy potatoes
- 500 ml coconut milk
- 120 g sugar
- 60 g butter, plus more for the pan
- 1/2 tsp salt
- 1 vanilla bean
- 3 eggs
- 150 g all-purpose flour
- 30 g raisins
Instructions
- Peel the potatoes, boil them in salted water for 20 minutes until soft, and press them hot through a ricer.
- Warm the coconut milk, sugar, butter, salt and the scraped vanilla seeds in a pot until the sugar and butter melt. Do not let it boil.
- Preheat the oven to 200 °C (392 °F), top and bottom heat, and grease a 12-cup muffin pan thoroughly.
- Whisk the eggs with the mashed potato. Stir in the flour and the warm coconut milk alternately until you have a thin, smooth batter, and pour it through a sieve.
- Put the empty pan in the oven for 5 minutes. Fill the hot pan with batter, three quarters full per cup.
- Bake the cakes for 10 minutes, then scatter a few raisins on each and bake another 8 to 10 minutes, until the edge is firm and light golden and the center still wobbles slightly.
- Let them cool in the pan for 15 minutes so they firm up, then loosen them with a knife.
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