Kue Lumpur (Indonesian coconut potato cakes)
Little golden coconut cakes with crisp edges and a soft, custardy middle, studded with raisins.
- Time1 hr
- LevelEasy
- Costabout £0.50 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Boil the potato chunks for 15 to 20 minutes until very soft. Drain and mash completely smooth while hot, then cool for 10 minutes.
18 min - 2
Heat the oven to 180°C (160°C fan). Grease a 12 hole muffin tin well with butter and heat it in the oven for 5 minutes.
- 3
Whisk the eggs and sugar for 3 minutes until pale. Beat in the mash, coconut milk, melted butter, vanilla and salt, then fold in the flour until smooth.
- 4
Take the hot tin out and pour in the mixture so each hole is about three quarters full. Drop a few raisins into each.
- 5
Bake for 25 minutes until puffed, golden brown on top and just set in the middle.
25 min - 6
Cool for 10 minutes in the tin, run a knife around each and lift out. They sink a little as they cool, which is right.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
