Soft-textured cooked potato mud cakes with a golden yellow surface and sweet raisin toppings neatly arranged on a serving plate.

Kue Lumpur Kentang Recipe

Potato mud cake, or kue lumpur kentang, is a traditional Indonesian market snack famous for its moist, incredibly soft, and melt-in-the-mouth texture. The sweet blend of coconut milk batter combined with the fragrant aroma of vanilla and the savory touch of potatoes creates a classic sweet treat that is always craved. This moist cake always successfully captivates the taste buds of all ages, from children to adults.
This family-sized traditional cake recipe is highly practical for both home scale and commercial business ideas, thanks to the use of egg powder, which ensures the batter binds perfectly without the risk of an eggy smell. The use of this practical ingredient also optimally extends the cake's shelf life. Serve this sweet treat with a warm cup of tea or coffee to accompany your relaxing afternoon.
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Cook Time 1 hour
Servings: 6 People
Course: Dessert, Snack
Cuisine: Indonesian
Calories: 145
Ingredients Method

Ingredients
  

Main Ingredients
  • 225 grams potatoes (steamed until tender, then mashed)
  • 150 grams medium-protein flour (all-purpose flour)
  • 90 grams margarine
  • 525 ml boiled water
  • 300 ml thick coconut milk
  • 185 grams granulated
  • 1/2 tsp vanilla extract (or vanilla powder)
  • 1/2 tsp salt
  • 78 grams Whole Egg Powder Mix Accelist Pangan Nusantara
  • 234 ml Boiled water (egg powder dissolving liquid)
Topping Ingredients
  • 30 grams raisnis (can be substituted with chocolate sprinkles or grated cheese according to taste)
  • Margarine as needed (for greasing the mold)

Method
 

  1. Cook the Base Dough: Prepare a pan on the stove, melt 90 grams of margarine, then pour in 525 ml of boiled water and 1/2 tsp of salt. Cook while stirring gently until the mixture boils. Once boiling, immediately turn off the stove, then add 150 grams of medium-protein flour. Stir quickly using a wooden spoon or spatula until the dough is evenly mixed, forms a smooth lump, and is not sticky to the pan. Let the dough cool down until it is slightly warm.
  2. Prepare the Egg Liquid: In a separate bowl, pour and dissolve 78 grams of Whole Egg Powder Mix + 234 ml of boiled water. Stir using a fork or wire whisk until perfectly mixed and no powder lumps remain.
  3. Mix the Wet Batter: Transfer the cooked flour dough into a large bowl or clean basin. Add 225 grams of mashed steamed potatoes, 185 grams of granulated sugar, and 1/2 tsp of vanilla extract. Stir gently until all these basic ingredients are evenly combined into a unified mixture.
  4. Pour the Liquids: Pour the egg solution little by little into the potato dough while stirring evenly. Next, slowly pour in 300 ml of thick coconut milk while continuing to whisk gently or use a mixer on a very low speed until it yields a thick, smooth, and lump-free wet batter.
  5. Bake the Mud Cake: Heat a special mud cake mold (or a small multi-hole Teflon pan) on the stove over low heat so the bottom doesn't burn quickly. Thinly grease the entire surface of the mold's holes with a little margarine. Pour the thick mud cake batter until it fills 3/4 of each mold hole, then cover the pan.
  6. Add Topping and Serve: When the batter in the mold is half-cooked (the top surface begins to set and is no longer liquid), sprinkle a few pieces from the 30 grams of raisins on top of each cake. Cover the mold again and continue cooking until the cakes are completely fully baked. Gently lift the cakes using a small spoon or spatula, then serve these soft potato mud cakes on a serving plate.
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