Kue Lumpur Kentang

Good Morning,

After close to a week long with high temperature 31C (before/without humidity), supposedly this long weekend we would be seeing around 20ish C only, then back to high temperature again next week. I’ll take it whatever it is gonna be. My garden is loving it big time. I haven’t seen my lawn this luscious, my flowers bushy and bright, and definitely my greenhouse goodies are bursting 😍 So yeah, weird Summer, but the plants are loving it, so I am happy 😁

How’s your garden doing?

For today’s recipe, it’s a traditional mud cake from Indonesia, and for this one, I am using potato. The varieties would be without (this is the original, with pumpkin, banana, etc, then there’s coconut topping, raisins topping, even cheese topping. Endless yumminess 😍

250 g steamed potatoes
2 eggs
2 tbsp sugar
1/3 c flour (50 g flour)
40 g unsalted butter
3/4 heavy whipping cream
1 cap vanilla essence (1 tsp)
Golden raisins

One thing to mention though, the original would always use coconut milk. Sometimes I use coconut milk, but when I feel like making this cake using what I have, I make do, and use heavy whipping cream, which I often have more than I have coconut milk 😁

Peel, steam, and mash potatoes, set aside

Melt butter, set aside

Beat eggs and sugar until creamy and fluffy for 5 minutes, then add in the rest of the ingredients, mix to combine well

Grease pan. We have specific mold/pan back in Indonesia, but again, I make do with what I have 😉

Cook cake on low-medium heat, topped with raisins, covered, until center is firm, but has that “wetness” as well, yet not gooey.

Enjoy!

Print Recipe

Kue Lumpur Kentang

Indonesian Potato Mud Cake

Ingredients

• 250 g steamed potatoes
• 2 eggs
• 2 tbsp sugar
• 1/3 c flour 50 g flour
• 40 g unsalted butter
• 3/4 heavy whipping cream
• 1 cap vanilla essence 1 tsp
• Golden raisins

Instructions

• Peel, steam, and mash potatoes, set aside
• Melt butter, set aside
• Beat eggs and sugar until creamy and fluffy for 5 minutes, then add in the rest of the ingredients, mix to combine well
• Grease pan. We have specific mold/pan back in Indonesia, but again, I make do with what I have 😉
• Cook cake on low-medium heat, topped with raisins, covered, until center is firm, but has that “wetness” as well, yet not gooey.

Video

Notes

One thing to mention though, the original would always use coconut milk. Sometimes I use coconut milk, but when I feel like making this cake using what I have, I make do, and use heavy whipping cream, which I often have more than I have coconut milk 😁