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kue lumpur

Kue Lumpur Kentang - Indonesian Potato Coconut Pudding Cakes

Kue Lumpur is a beloved Indonesian snack cake with a texture somewhere between a custard and a pancake.It’s made from mashed kentang (potatoes), santan kelapa (coconut milk), eggs, and a bit of terigu (flour), creating a silky, slightly firm cake that melts in your mouth.Traditionally cooked in small round molds, these cakes are often topped with kismis (raisins) or kelapa muda (young coconut strips).
For those unfamiliar with Indonesian sweets, think of it as a tropical twist on a mini custard cake — simple, fragrant, and incredibly satisfying.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 mini cakes (kue lumpur)
Course: Dessert, Snack
Cuisine: Indonesian
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Batter
  • 250 g kentang boiled and mashed potatoes; about 1 large russet potato
  • 200 g tepung terigu all-purpose flour; about 1 ½ cups
  • 3 large telur ayam eggs
  • 550 ml santan kelapa coconut milk, preferably full-fat; about 2 ⅓ cups
  • 3 tbsp mentega unsalted butter, melted
  • 120 g gula pasir granulated sugar; about ½ cup + 1 tbsp
  • ½ tsp garam salt
  • ¼ tsp vanili bubuk vanilla powder, or 1 tsp vanilla extract
Optional Toppings
  • A few kismis raisins
  • Thinly sliced kelapa muda young coconut meat; optional for garnish

Instruction
 

  1. Prepare the potatoes
    Peel and cut the kentang into chunks. Steam or boil until very soft. Mash until smooth and lump-free. Set aside.
  2. Heat the coconut milk mixture
    In a small saucepan, combine santan kelapa, mentega, and garam. Heat over medium flame until it just begins to simmer. Remove from heat and let cool to room temperature.
  3. Blend the base
    In a blender, combine the mashed kentang and cooled coconut milk mixture. Blend until completely smooth and creamy.
  4. Mix the batter
    In a large bowl, whisk telur ayam and gula pasir just until the sugar dissolves (no need to make it frothy).
    Pour in the blended potato-coconut mixture and stir well. Add tepung terigu and vanili bubuk, whisking until the batter is smooth and free of lumps.
    (Tip: you can strain the batter through a fine sieve for extra smoothness.)
  5. Cook the cakes
    Heat a kue lumpur mold or a nonstick muffin pan on low-medium heat (you can use the stovetop or oven at 350°F / 175°C).
    Lightly brush the mold with mentega. Pour the batter until about ¾ full. Cover (if using stovetop) and cook until the surface sets and the edges pull away slightly — about 10–12 minutes.
    If desired, place a kismis or sliver of kelapa muda on top halfway through cooking.
  6. Serve
    Remove from mold and cool slightly. Serve warm or at room temperature with tea or coffee.

Notes

  • Coconut Milk (Santan Kelapa): Use full-fat canned coconut milk for the best flavor. Avoid “lite” versions; they’ll make the cake less rich.
  • Potatoes: Russet or Yukon Gold are ideal for their fluffy texture. Sweet potatoes can be used for a different flavor.
  • Cooking method: Traditionally, these are made in round molds on the stovetop, but you can use a muffin pan in the oven — just bake at 350°F (175°C) for about 20 minutes until set.
  • Butter vs. Margarine: Either works, but real butter gives a better aroma.
  • Flavor twists: Add a few drops of pandan or vanilla extract for a Southeast Asian flair.
  • Storage: Keep in an airtight container for up to 2 days at room temperature, or refrigerate and reheat gently before serving.