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Kue Lumpur Labu

Indonesian pumpkin cake


  • 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


  • 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)