Kue Lumpur: The Mud Cake

One of 20 entries · Indonesian Deep Extraction — Batch 14

I · Origin

Kue lumpur (literally "mud cake") is a Javanese cup cake made from a specific batter of mashed potato, coconut milk, egg, and sugar, baked or cooked in small round moulds until set to a soft, yielding texture reminiscent of custard — the "mud" of the name refers to the texture: soft, slightly gelatinous, melting. It is a preparation that requires attention to texture above all else: the ratio of potato (which provides the starchy softness) to egg (which sets the structure) to coconut milk (which provides richness and liquidity) must be balanced to produce a cake that holds its shape when unmoulded but yields immediately under gentle pressure.

II · Description

Kue Lumpur — Coconut Milk and Potato Custard Cake

III · The Thread

Portuguese pastéis de nata (coconut milk and egg custard logic — different format), French madeleines (butter and egg cake with specific soft texture imperative), Malay kuih bingka ubi (coconut and ca

I Preparation II Wet Heat III Heat Application IV Flavour Building V Preparation And Service VI Sauce Making VII Presentation And Philosophy VIII Indonesian Proteins Mains IX Indonesian Soups Stews X Indonesian Rice Grains

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