📝 About This Recipe
Kue Lumpur is a beloved Indonesian traditional snack, or 'jajanan pasar', celebrated for its incredibly soft, custard-like texture and delicate sweetness. Traditionally made with steamed potatoes and rich coconut milk, these cakes possess a meltingly tender consistency that gives them their name—'Lumpur' meaning mud. This recipe delivers a nostalgic taste of Indonesian street markets, featuring a fragrant pandan aroma and a classic raisin garnish that balances the creamy crumb.
🥗 Ingredients
The Potato Base
- 500 grams Potatoes (peeled, steamed, and mashed until very smooth)
Liquid Infusion
- 500 ml Thick coconut milk (fresh or high-quality canned)
- 100 ml Water
- 2 pieces Pandan leaves (tied into a knot)
- 1/2 teaspoon Salt
The Batter
- 250 grams All-purpose flour (sifted)
- 250 grams Granulated sugar
- 2 pieces Large eggs (at room temperature)
- 100 grams Margarine or unsalted butter (melted and cooled)
- 1 teaspoon Vanilla extract
Toppings
- 50 grams Raisins (soaked in warm water for 10 minutes then drained)
- 1/2 cup Young coconut flesh (optional, thinly shredded)
👨🍳 Instructions
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1
Begin by steaming the peeled potatoes until they are fork-tender. While still hot, mash them thoroughly or press them through a fine sieve to ensure there are absolutely no lumps.
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2
In a small saucepan, combine the coconut milk, water, salt, and pandan leaves. Bring to a gentle simmer over medium heat, stirring constantly to prevent the coconut milk from curdling. Once it reaches a simmer, remove from heat and let it cool to room temperature.
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3
In a large mixing bowl, whisk the eggs and granulated sugar together until the mixture is pale, slightly frothy, and the sugar has mostly dissolved.
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4
Add the mashed potatoes and vanilla extract to the egg mixture. Stir with a whisk or use a hand mixer on low speed until the potatoes are fully incorporated into the eggs.
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5
Gradually add the sifted flour into the potato mixture, alternating with the cooled coconut milk infusion. Begin with 1/3 of the flour, then 1/3 of the milk, and repeat until both are fully integrated.
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6
Pour in the melted margarine or butter. Stir gently until the batter is smooth, glossy, and consistent in texture.
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7
For a professional finish, strain the entire batter through a fine-mesh sieve into a clean bowl or a large measuring pitcher (for easy pouring) to remove any remaining tiny potato bits.
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8
Heat a traditional Kue Lumpur mold or a heavy-bottomed muffin snack pan over low heat. Lightly brush each hole with a bit of margarine.
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9
Pour the batter into each mold until it is about 3/4 full. Be careful not to overfill as the cakes will rise slightly.
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10
Cover the mold with a lid and cook for about 5-7 minutes. The edges should begin to firm up while the center remains slightly wobbly.
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11
Open the lid and quickly place 2-3 raisins (and coconut strips if using) in the center of each cake. Replace the lid.
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12
Continue cooking for another 3-5 minutes until the tops are set and no longer liquid, and the bottoms are a beautiful golden brown.
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13
Carefully lift the cakes out of the mold using a small spoon or a wooden skewer. Place them on a wire rack to cool slightly.
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14
Repeat the process with the remaining batter, greasing the mold lightly between batches.
💡 Chef's Tips
Ensure the potatoes are mashed while hot; cold potatoes become gummy and won't blend smoothly into the batter. Always use low heat to cook these cakes; high heat will burn the bottom before the custard-like center is properly set. Straining the batter is the 'secret' step that separates amateur Kue Lumpur from professional bakery quality. If you don't have a specific Kue Lumpur mold, a heavy cast-iron aebleskiver pan or even a low-heat cupcake tin on the stovetop can work. For a more vibrant yellow color, you can add a tiny drop of yellow food coloring or a pinch of turmeric, though the egg yolks usually provide enough color.
🍽️ Serving Suggestions
Serve warm or at room temperature alongside a cup of hot Jasmine tea or Javanese coffee. These make excellent additions to a 'Snack Box' for meetings or social gatherings. Pair with other 'Jajanan Pasar' like Klepon or Nagasari for a complete Indonesian afternoon tea spread. Store leftovers in an airtight container in the refrigerator; they can be gently re-steamed or microwaved for 10 seconds to regain their soft texture.