Kue Lumpur Kentang Mini

Kue Lumpur Kentang

There are those times, when I open up the snack box in meetings and wish that it was ‘Kue Lumpur’. If I am lucky, the cake will be in the box but most of the time it will not be there. What I like about the cake is it’s moistly texture with coconut and egg fragrant. I like to buy it as a snack after office hours, passing the nearby bakery.

It turned out that making it is so simple. All you have to do is mix all the ingredients in a bowl then bake it in a steel pan in low flames. The problem is that the special steel pan is not available outside Indonesia so I just used the pan to make takoyaki. I added a generous piece of coconut meat, really savory.

250 gr flour
125 gr steamed potato, mashed
400 ml coconut milk
125 gr butter, melted
125 gr sugar
1 can young coconut meat
1/4 tsp salt
1/2 tsp vanilla
1-2 cups raisins
2 eggs

How to prepare:
-with an electric mixer, mix eggs, sugar and vanilla until white and fluffy
-add the mashed potato little by little, keep mixing
-add the flour little by little, whisk with hand
-add coconut milk and salt, whisk with hand
-add melted butter, whisk with hand
-heat steel pan, swipe with oil
-add the batter
-add the young coconut and raisin, when the batter is half done
-scope out wit tea spoon when done


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