Cakes & Bread
Lumpur Kentang (Indonesian Potato "Mud" Cake)
Prep
20 min
Cook
20 min
Servings
15
Level
Medium
Soft, moist, and rich Lumpur Kentang (Indonesian potato mud cake)! The combination of steamed potato and coconut milk creates a unique texture — soft like pudding but firm like cake. A classic Indonesian treat that's always a hit at every gathering.
🧂 Ingredients
🍽️ Servings: 15
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200g potatoes, steamed and mashed while hot
- 100g all-purpose flour
- 150g granulated sugar
- 3 eggs
- 200ml thick coconut milk
- 50g butter, melted
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- Topping: raisins and young or semi-mature grated coconut
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👩🍳 Instructions
- 1 Mash the steamed potatoes while still hot until completely smooth with no lumps
- 2 Beat the eggs and sugar until fluffy and pale
- 3 Add the mashed potato and mix well
- 4 Add the all-purpose flour and stir to combine
- 5 Pour in the coconut milk, melted butter, vanilla extract, and salt
- 6 Mix everything until smooth and well combined
- 7 Heat a lumpur cake mold or small serabi (rice cake) mold over very low heat
- 8 Grease with margarine
- 9 Pour the batter until the mold is about 3/4 full
- 10 Cover and cook over low heat for 10-12 minutes until the edges are set
- 11 Place 2-3 raisins and a bit of grated coconut on top
- 12 Cover again and cook for 5 more minutes until fully cooked through
- 13 Remove with a thin spatula
💡 Tips
• Keep the heat very low — lumpur cake is cooked with patience, not speed
• The potato must be mashed completely smooth with no lumps for the best texture
• Lumpur cake tastes best served warm — while the center is still a bit moist
📊 Nutrition Facts / serving
175
Calories (kcal)
3 g
Protein
7 g
Fat
26 g
Carbs
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