Lumpur Kelapa Muda / Indonesian Coconut Mud Cake

Main ingredients

  • 1 cup potato, steamed and mashed
  • 3 tablespoons plain flour
  • 3 tablespoons sugar
  • ¼ teaspoon salt
  • 1 egg yolk
  • 1 tablespoon milk powder
  • 1 cup thick coconut milk
  • 1 tablespoon suji leaf juice
  • Half young coconut, sliced
  • Some young coconut, cut into small triangle shape
  • Some margarine to brush on the mold


  • Heat the mold pan first and then start to prepare the dough.
  • In a mixing bowl, add in mashed potato, plain flour, salt, sugar, egg yolk and milk powder and then whisk the ingredients together until well combined.
  • Add in thick coconut milk and suji leaf juice, mix through until the dough color is evenly green. Last add in sliced young coconut, mix well.
  • Set to one side.
  • Once the mold is hot, brush on some margarine to avoid the cake sticking onto the mold.
  • Then pour the lumpur cake mixture, until the mold is full.
  • Cover with the lid.
  • Cook for 4 minutes on a medium heat.
  • About one minute when it almost cooked, open the lid, put a triangle shape of coconut on top of the cake and put back the lid on the mold pan.
  • Continue to cook until set.
  • Lift the cake using a wooden spatula, serve on a plate.
20 minutes
15 small cakes