Kue Lumpur Tape Mud Cake Recipes

KUE LUMPUR TAPE (MUD CAKE)

Steps:

• Make the cake batter. Tie the pandan leaves together in a knot, this will make them easier to remove later. In a pot, add the water, coconut milk and the knot of pandan leaves. Cook on medium heat until it boils. Then filter the coconut milk and let it stand until it warms up. Prepare a medium sized mixing bowl, add eggs, sugar, butter and sweetened condensed milk, With a hand blender or food processor on high speed, mix until the sugar and butter has dissolved, or about 5 mins. Add the flour and tape to the mixing bowl. Using a spatula, mix until well blended. Next, add the coconut milk liquid a little at a time, stirring to make sure it is mixed well. Set aside.
• Bake the cake. Preheat the mud cake mold on the stove or oven until it's really hot, or about 10 - 15 mins. if you are using an oven, preheat the oven at 170°C. If you are using a stove, use medium heat. After the mold is hot, grease with butter so that the cake does not stick to the mold. Then pour enough of the cake batter so each mold is about ¾ full. Place the mold into the oven for about 10 - 15 mins. After 10 - 15 mins the dough is half cooked. Add 1 - 2 raisins to the center of each mud cake, and bake for another 10 - 15 mins.

KUE LUMPUR (INDONESIAN MUD CAKE)

Steps:

• * Melt the margarine/butter in the water, add the flour and blend it until smooth. Add the sugar, salt and vanilla. When the batter is well blended, take off the fire and cool down.
• * Break the eggs one by one into the batter, beating well after each addition. Add the santan (coconut milk) little by little and beat until batter is smooth.
• * Heat the mud cake molds, oil them and fill them ¾ full. Cover with their heated kuds and cook until they are half done. Open the lids and cook until they are half done. Open the lids and scatter a few raisins and coconut slivers on top.
• * Cover again and continue cooking for about 5 minutes. Unmold and serve.