Kue Lumpur (Indonesian Mud Cake) Recipe

Name: Kue Lumpur (Indonesian Mud Cake)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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 3/4 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.

974

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 75 g margarine or 75 g butter, 250 ml water, 150 g flour, sifted, 100 g sugar, and more.

Yes, Kue Lumpur (Indonesian Mud Cake) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Kue Lumpur (Indonesian Mud Cake)

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