Kue Lumpur Mini

This traditional cake is very soft and rich, that is why I make a quarter of the normal size. Most people find the original size is rather large. So this is just right size, just a bite size

Bahan / Ingredients

500 g kentang

           potatoes

100 g margarin

             margarine

4 butir telur ayam

          whole eggs

200 g gula pasir

          sugar

750 ml santan kental/susu cair

          thick coconut milk or full cream milk

175 g tepung terigu

          all purpose flour

margarin untuk olesan

              margarine for greasing

Prune untuk garnish, tradisionalnya menggunakan kismis dan kelapa muda

          prune for garnish, traditionally we use raisins and young coconut

Cara Membuat / Preparation

Kukus kentang,sampai matang, kupas dan haluskan

Steam potatoes until ready, peeled and pureed

Masukkan margarine, aduk rata. Sisihkan.

Add in the margarine and mix well, set aside

Kocok gula dan telur sampai gula larut.

Creamed sugar and egg 

Masukkan tepung terigu sedikit-sedikit, sambil aduk rata.

Add in the flour a little bit at a time and mix well

Masukkan kentang sedikit-sedikit bergantian dengan santan kental aduk sampai rata.

Now put the mash or pureed potato and coconut milk alternately, and stir well

Panaskan cetakan kue lumpur, gunakan api kecil.

put the mould over a low heat

Olesi cetakan dengan sedikit margarin.

Grease the mould with a little margarine

Tuang adonan ke dalam cetakan,jangan terlalu penuh,tutup cetakan,gunakan api sedang

Pour in the mixture into the mould 3/4 full over medium heat and put the lid on.

Setelah agak beku pinggirnya, tambahkan prune

When the sides of the cakes starting to harden put in the garnish

Tutup kembali cetakan,lanjutkan memanggang sampai matang.

Angkat, sajikan hangat.

Put the lid back on and cook for further 5 minutes or until ready

Untuk 40-50 buah, tergantung besar cetakan

Makes 40 - 50 cakes, depend on the size of the mould