Introduction: Indonesian Pumpkin Mud Cake (Kue Lumpur)

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With the same following recipe, you can transform this pumpkin mud cake into potato mud cake (which is the original version of this traditional mud cake).

Traditionally they are made using a certain mold and cook on top of stove instead oven.

Step 1: Ingredients and Method

5 eggs

300 g sugar

750 g pumpkin (you can use any kinds of pumpkin even to yellow squash!), pureed by skinning and steaming the pumpkin

200 g flour

200 ml canned coconut milk (coconut cream would work too! but please not coconut milk beverage, too thin), simmer and let cool to room temperature

75 ml milk

150 g unsalted butter, melted

raisins as needed (sometimes the Indonesian top these kind of mud cakes with chocolate rice, coconut flesh, grated chocolate, grated cheddar cheese)

Beat pumpkin puree, milk, sugar, coconut milk to combine

Beat in flour a little at a time

Beat in eggs

Fold in melted butter, lightly

Pour mixture into cupcake pan and top with raisins

Bake on preheated 350 F for 20 until toothpick inserted in center comes out clean


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