Ingredients

  • Serves 2-4 people
  • 4 Eggs

    500 g Cassava Tape or “Tapai” (mashed)

    130 g Butter

    150 g Wheat Flour

    100 g Sugar

    50 ml Sweetened Condensed Milk (white)

    4 g Salt

    16 g Raisins

    200 ml Water

    150 ml Coconut Milk

    1 Bay Leaf

    4 Pandan Leaves

    1 Mud cake mold

Kue Lumpur Tape (Mud Cake)
Recipe Courtesy of
Asian Food Network

Kue Lumpur Tape (Mud Cake)

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One of the many traditional Indonesian desserts, Kue Lumpur, which literally translates to “mud cake”, is typically made of potatoes, flour, eggs and coconut milk. Inspired by the Portuguese custard tart, Pasteis de Nata, this treat is sweet and has a soft and creamy texture. With this Kue Lumpur Tape recipe, the potatoes are replaced with fermented cassava, or tape, for an extra tangy flavor. Remember to prepare raisins as no Kue Lumpur is complete without this iconic topping! Enjoy this treat on a relaxing afternoon with a warm cup of tea.
  • Medium
  • 60 min
  • 30 min
  • 15 min
  • 2 steps
  • 12 Ingredients
  • Medium
  • 2 steps
  • 12 Ingredients
  • 60 min
  • 30 min
  • 15 min

Instructions

  1. 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.

    Make the cake batter


  2. 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.

    Bake the cake


Plate and Serve!

  • Once baked, remove the mud cakes from the mold and set aside to cool.

  • Once cooled, the cakes are ready to serve!

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 4 Eggs

      500 g Cassava Tape or “Tapai” (mashed)

      130 g Butter

      150 g Wheat Flour

      100 g Sugar

      50 ml Sweetened Condensed Milk (white)

      4 g Salt

      16 g Raisins

      200 ml Water

      150 ml Coconut Milk

      1 Bay Leaf

      4 Pandan Leaves

      1 Mud cake mold

    Nutrition
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