Kue Lumpur (Indonesian Pumpkin Mud Cake)

With the same following recipe, you can transform this pumpkin mud cake into potato mud cake (which is the original version of this traditional mud cake).

Traditionally they are made using a certain mold and cook on top of stove instead oven. Texture is pretty much different when cooked on stove and oven, just FYI 😀

sugar as needed (or sugar 100-200 g, I used Splenda 0 calories)
100 gram of all purpose flour
2-3 tbsp of salted margarine
4 eggs
raisins as needed
half of 976 ml can (500 grams) pumpkin puree (I used E.D Smith)
a drop or two of vanilla extract (optional)
450 ml of milk

Method

Melt the margarine, add in flour and the puree bits by bits, then add in Splenda or sugar, the sweeteness to your liking (about 100-200 grams approx.).

Mix well. Pour in milk bits by bits to the mixture. Mix well. Turn off the stove and let it stand until mixture cooled down a bit.

Meanwhile, beat eggs well. When the mixture of puree cooled down, add in beaten eggs bits by bits while stirring the pure every now and then.

Grease lightly muffin tins then pour in mixture into the muffin tins, place 3-4 raisins on top of each mixture. Bake at 175 C until cooked (for about 25 minutes)

Print Recipe

Kue Lumpur Labu

Indonesian pumpkin cake

Ingredients

• sugar as needed or sugar 100-200 g, I used Splenda 0 calories
• 100 gram of all purpose flour
• 2-3 tbsp of salted margarine
• 4 eggs
• raisins as needed
• half of 976 ml can 500 grams pumpkin puree (I used E.D Smith)
• a drop or two of vanilla extract optional
• 450 ml of milk

Instructions

• Melt the margarine, add in flour and the puree bits by bits, then add in Splenda or sugar, the sweetness to your liking (about 100-200 grams approx.) Mix well.
• Pour in milk bits by bits to the mixture. Mix well. Turn off the stove and let it stand until mixture cooled down a bit.
• Meanwhile, beat eggs well. When the mixture of puree cooled down, add in beaten eggs bits by bits while stirring the pure every now and then.
• Grease lightly muffin tins then pour in mixture into the muffin tins, place 3-4 raisins on top of each mixture. Bake at 175 C until cooked (for about 25 minutes)