Kue Lumpur
ay_link November 19th, 2007
A traditional Javanese cake, Kue Lumpur (”Lumpur” is mud, in Indonesian; and “Kue” is cake) is easy to make and such a great accompaniment to tea time and/or snack time.
Kue Lumpur/Javanese Mud Cake
Ingredients:
500g potatoes (boiled then mashed)
225g of sugar
7 egg yolks (2 white yolks only)
1 cups of coconut juice
1 cup of milk (for low-cholesterol, use more milk than coconut juice)
300g all-purpose flour
1/4 tsp vanilla extract/powder
150 g melted margarine
1 pandan leaf
Optional topping:
Raisins, Young coconut flesh (scraped out in this slivers, julienned), Cheddar cheese (thin sliced), Jackfruits
How-to:
Coat the kue lumpur pan with margarine/butter
*If you don’t have the pan above, you can use this kind of pan: Ableskiver pan
Step 1: (Preparing the potato mix)
Put the potatoes into a large pot, bring to a boil over medium-high heat or steamed with potato skin attached. Cook until potatoes are tender.
Put the potatoes through a ricer or food mill into a bowl.
Mix together with a spoon and add the milk & coconut juice.
Set aside
Step 2: (Batter mix)
In a large mixture bowl, whisk eggs, sugar and vanilla powder until the batter thickens
Add mashed potato mix (Step 1) into the batter then whisk add all-purpose flour one spoonful at a time. Make sure to lower the mixer speed when adding the flour.
Lastly, add the melted margarine and pour the batter into the pan (stove top baking method)
Halfway cooked, sprinkle each with your choice toppings.
Makes about 2 1/2 dozens
Note:
Pandan extract can be used also to make a greenish batter, instead of the usual yellowish kue lumpur. And if you prefer to use it, young coconut flesh cuts go really well with this.
Happy cookin’! =)
