Traditional Indonesian Kue Lumpur Recipe: Step-by-Step Guide

Ingredients

  • 200 grams of sago flour
  • 100 grams of rice flour
  • 500 ml of coconut milk
  • 250 grams of granulated sugar
  • 2 pandan leaves
  • 1/2 teaspoon of salt
  • 100 grams of margarine
  • 2 eggs
  • 1/2 teaspoon of vanilla essence

Steps and instructions

  1. First, mix coconut milk, sugar, pandan leaves, and salt in a pan. Heat until the sugar is completely dissolved. Set it aside to cool.
  2. In a separate bowl, combine the sago and rice flour. Gradually add the coconut milk mixture to the flour mixture until it forms a dough-like consistency.
  3. Melt the margarine and let it cool. Once cooled, mix it with the eggs and vanilla essence. Stir until well combined.
  4. Add the egg mixture to the dough mixture and stir thoroughly. You should end up with a smooth and creamy batter.
  5. Preheat the oven to 180°C (350°F). Grease a muffin pan or small ramekins with a little margarine.
  6. Pour the batter into the prepared muffin pan or ramekins until they are about two-thirds full.
  7. Bake in the preheated oven for about 30 minutes, or until the tops are golden brown.
  8. Remove from the oven and let cool slightly before unmolding. Kue Lumpur is best served warm.

Tools for making

Recipe variations

  • Instead of using sago flour, you can try tapioca flour as a substitute.
  • For a different flavor, you can add grated coconut or coconut flakes to the batter.
  • If you prefer a more savory version, you can add grated cheese to the batter.
  • For a unique twist, you can incorporate mashed bananas or mashed sweet potatoes into the batter.
  • To make it gluten-free, you can use a gluten-free flour blend as a substitute for the rice flour.
  • If you want a nutty flavor, you can add chopped nuts such as almonds or cashews to the batter.
  • For a vegan option, you can replace the eggs with a vegan egg substitute or use mashed bananas as a binding agent.
  • If you prefer a crustier texture, you can bake the batter in a tart shell or pie crust instead of using muffin pans.

Recipe overview

Indulge in a taste of Indonesia with Kue Lumpur, a traditional dessert that perfectly combines the simplicity of sago and rice flours with the richness of coconut milk and the fragrance of pandan leaves. This recipe will guide you through the steps of creating these delightful sweet treats. Kue Lumpur, also known as Indonesian Coconut Cake, has a unique, slightly chewy texture and a moist, creamy flavor that is wonderfully comforting. The process of making Kue Lumpur involves creating a simple coconut milk mixture, blending two types of flour, and mixing in a flavorful combination of margarine, eggs, and vanilla essence. The resulting batter is then baked until golden brown. The final product is a collection of warm, sweet, and tasty cakes that are best served fresh from the oven. Enjoy the process and the delicious outcome of this authentic Indonesian recipe.

Common questions

  1. Can I use all-purpose flour instead of rice flour? No, it is important to use rice flour for this recipe as it gives the Kue Lumpur its unique texture and taste.
  2. Can I substitute coconut milk with another type of milk? No, coconut milk is a key ingredient that contributes to the flavor and richness of Kue Lumpur. Substituting it with another type of milk will significantly alter the taste and texture of the dessert.
  3. Can I use butter instead of margarine? Yes, you can use butter as a substitute for margarine in this recipe. However, keep in mind that it may slightly alter the taste of the final product.
  4. Can I use a different flavoring instead of vanilla essence? Yes, you can experiment with different flavorings such as pandan essence or almond extract to add a unique twist to the Kue Lumpur.
  5. How should I store the Kue Lumpur? The Kue Lumpur can be stored at room temperature in an airtight container for up to 2 days. However, it is best enjoyed when served warm.

Serving dishes and utensils

  • Mixing Bowl - A large bowl for mixing the ingredients together.
  • Whisk - To combine the ingredients smoothly and remove any lumps.
  • Pan - Used to heat and dissolve the sugar in the coconut milk.
  • Spatula - For stirring and scraping the batter.
  • Muffin Pan or Ramekins - Used to bake the Kue Lumpur.
  • Margarine or Cooking Spray - To grease the muffin pan or ramekins and prevent sticking.

Origin stories

Kue Lumpur, meaning "mud cake" in Indonesian, is a traditional dessert that hails from Indonesia. It's a delightful sweet treat often enjoyed during festive seasons, such as Eid al-Fitr, the celebration marking the end of Ramadan. Its name, "mud cake," intriguingly draws from the dish's texture, rather than its ingredients. The soft, gooey consistency of Kue Lumpur is reminiscent of thick, squelchy mud, hence its distinctive name. Despite its unappetizing moniker, Kue Lumpur has remained a beloved part of Indonesian gastronomy, its unique texture and rich, creamy flavor earning it a special place in the hearts of dessert lovers.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.