Saturday, July 19, 2008

KUE LUMPUR SEDERHANA (Indonesian Traditional Cake)

Again - trying out some of the recipes that I found on the new recipe book I bought in Indonesia, Kue Lumpur. Simple to make and I just used the aebleskiver pan. Turned out a bit smaller than the regular size but taste wise is the same... I posted this picture on the blog but never put the recipe. Now I am sharing:). Happy Trying...

- 75 gr margarine
- 100 ml water (wisely control the actual need of water)
- 150 gr flour
- salt to taste
- 1 Teaspoon Vanilla essence
- 4 to 5 large to extra large eggs
- 400 ml coconut milk
- 2 Cups Peeled Young Coconut meat

- Heat the Oven into 350 degree (Fahrenheit)
- Prepare the Cast-Iron Baking pan.
- Melt margarine beforehand. Let it cool.
- Beat eggs and sugar until white/well-mixed.
- Add flour, salt and vanilla essence.
- Add coconut milk and melted margarine and mix with spoon thoroughly until all ingredients well mixed. Add water only enough to make it into a pancake/omelette consistency. If using coconut milk is enough, don't add water.
- Brush the bowl of the baking pan with margarine or oil.
- Pour the mixture up to 3/4 full- Add the young coconut (and raisins if you wish).
- Bake for 30 minutes or until the cake is well cooked.
The reason I bake this is because of my stove has a smooth/ceramic surface. Otherwise, like mostly people do; you can put this on your stove top. Then of course, cooking time is less than 30 minutes. Again pay attention on your stove heat, the size of the pan and elevation. You can add almost any kind of dried fruit into this cake or plain just as I did.

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