Cherry & Dennis Helper Habitat
Indonesian Potato Coconut Cakes (Kue Lumpur Kentang)
印尼薯蓉椰奶小餅
Recipe overview
Steam and mash potatoes, mix with coconut milk, egg and flour, then gently cook the smooth batter in a covered multi-cavity snack pan.
01
Ingredients
Main ingredients
- 300 g before peeling potatoes
- 200 g plain flour
- 200 ml coconut milk
- 1 egg
- 130 ml water
- 80 g plus a little for greasing margarine
Sweetening and topping
- 100 g sugar
- 1/2 tsp vanilla powder
- 1/2 tsp salt
- 12 raisins
02
Tools
- knife and board
- steamer
- potato masher
- small saucepan
- large bowl
- whisk
- fine sieve
- measuring jug
- lidded nonstick multi-cavity cake pan
- ladle
03
Steps
Step 1
Cube potatoes
Peel potatoes and cut into roughly 2 cm cubes.
Step 2
Steam until soft
Steam potato cubes about 20 minutes until easily pierced with a fork.
Step 3
Mash smooth
Mash the cooked potatoes while hot until smooth.
Step 4
Melt margarine
Melt 80 g margarine over low heat, remove from heat and cool until just warm.
Step 5
Whisk egg and sugar
Check and crack the egg into a large bowl, add 100 g sugar and whisk until combined and partly dissolved.
Step 6
Add potato and coconut
Mix mashed potato and 200 ml coconut milk into the egg mixture until even.
Step 7
Add flour and water
Mix in 200 g flour and 130 ml water in batches until no dry flour remains.
Step 8
Add fat and flavour
Stir in lukewarm margarine, vanilla powder and salt.
Step 9
Strain batter
Press uncooked batter through a fine sieve to remove potato lumps; keep raw-egg tools away from cooked cakes.
Step 10
Preheat cake pan
Preheat a lidded nonstick multi-cavity cake pan over low heat and brush cavities lightly with margarine.
Step 11
Fill and top
Fill each cavity about three-quarters with batter and add one raisin; make about 12 cakes in two batches.
Step 12
Cover and cook
Cover and cook each batch on low heat about 10–12 minutes until tops and centres are fully set with no runny raw batter; cook longer if needed. Cool briefly and lift out with clean tools.
Common mistakes
- High heat burns bottoms before tops set; overfilling spills; unmoulding before set breaks the cakes.
Tips
Use low heat and a lid so centres cook through; adjust time for cavity size and actual set. Contains egg, coconut and wheat.
