Okay, tomorrow is Dylan's birthday and I'd love to bring some Indonesian sweet treats to his class on Monday, so today I need to practice some recipes. And I choose KUE LUMPUR among hundreds of yummy Indonesian sweet treats simply because it's my favorite, it's not too sweet and I just love its texture. I hope the kids will love it too...*I am crossing my fingers*
KUE LUMPUR literary means mud cake, but don't get confuse or mixed up with American mud cake. It's totally different.
Kue lumpur has a texture similar to pancake, tastes like in between pancake and custard with a hint of coconut flavor plus raisins. You can choose raisins for the topping, young coconut flesh or any of your favorite sweet toppings.
KUE LUMPUR
Indonesian mud cake
INGREDIENTS :
75 gr margarine
250 ml light coconut milk + 500 ml thick coconut milk *
175 gr all purpose flour
125 gr sugar
1/2 tsp salt
1 tsp vanilla
5 egg + 1 yolk (whisked)
Raisins for toppings
* since I used 400 ml canned coconut milk, what I did was taking 100ml of the coconut milk and diluted it with 150 water. And I added 200ml of water and mixed it to the remaining 300ml so that would make 500ml.
METHOD :
1. Heat the margarine and 250 ml light coconut milk and sugar until margarine melted and boiled, add salt and vanilla. Then add shifted flour and quickly mix with wooden spatula until it gets really well mixed.
2. Turn the stove off and remove from the heat. Gradually add some egg and 500 ml coconut milk and keep stirring until well blended and the texture is smooth and silky. I strained the mixture using a very fine strainer to make sure there are no clumps.
3. Heat the pan on top of the stove and brush it off with some margarine to avoid sticking. Pour the mixture for about 3/4 of each cup, cover and let it cook halfway. Add some raisins then cover it again and cook it until done.
4. Using a small heat proof spatula gently remove kue lumpur from the pan and ready to serve, it's good with cup a tea for morning or early evening snack.
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