Kue Lumpur (Mud Cake) with Coconut Milk and Vanilla

A creamy and sweet Indonesian mud cake made with coconut milk and vanilla. The perfect dessert for a sweet treat.

Prep Time

15 minutes

Total Time

45 minutes

Calories

1485

Level

Easy

Yields

4 servings

Cost

£0.55

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

125gAll-Purpose Flour(Sifted)

£0.10

100gPotato, boiled and mashed(Smooth and lump-free)

£0.15

100gGranulated Sugar(Adjust to your sweetness preference)

£0.10

2Eggs(Large)

£0.60

250mlCoconut Milk(Full-fat coconut milk for best flavor)

£0.75

50mlWater(Adjust to consistency)

30gMelted Butter(Unsalted)

£0.25

1tspVanilla Extract(Pure vanilla extract)

£0.10

0.3tspSalt(Enhances the flavors)

optionalRaisins(For garnish)

£0.15

Total Cost

£2.20

£0.55 per serving

The Method

1
In a large bowl, whisk together the eggs and sugar until pale and slightly foamy.
2
Add the mashed potato and mix well until combined.
3
Gradually add the sifted flour, alternating with the coconut milk and water, mixing until smooth and no lumps remain.
4
Stir in the melted butter, vanilla extract, and salt. Mix well.
5
Heat Kue Lumpur pans (or a muffin tin greased with butter) over low heat. If using a muffin tin, fill each cup about 3/4 full.
6
Pour the batter into the preheated Kue Lumpur pans or muffin tin.
7
Cook over low heat for about 15-20 minutes, or until the edges are set and the center is still slightly soft and wobbly. Cover with a lid while cooking to trap heat.
8
If desired, garnish with raisins before the batter sets completely.
9
Carefully remove the Kue Lumpur from the pans and let them cool slightly before serving.

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My Notes

Nutrition Information

Nutrition per serving (190g)

1485 kcal / 6213 kJ

Carbs

176g

68% of RDA

Fat

77g

110% of RDA

Protein

34g

68% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

87 g

97% of RDA

Sodium

660 mg

29% of RDA

Saturated Fat

57 g

285% of RDA

Chef's Tips

Use good quality coconut milk for a richer flavor.

Cook over low heat to prevent burning. Patience is key!

The center should still be slightly soft when done - this is what gives Kue Lumpur its signature texture.

Adjust the amount of sugar to your liking.

For a richer flavour, you can add a few drops of pandan essence along with the vanilla.

Cooking Equipment

Stovetop

Mixing Bowls

Whisk

Kue Lumpur Pans (or muffin tin)

Spatula

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Use good quality coconut milk for a richer flavor.

Cook over low heat to prevent burning. Patience is key!

The center should still be slightly soft when done - this is what gives Kue Lumpur its signature texture.

Adjust the amount of sugar to your liking.

For a richer flavour, you can add a few drops of pandan essence along with the vanilla.

Kue Lumpur (Mud Cake) with Coconut Milk and Vanilla

Ingredients

The Method