Ingredients with Measurements:
- 1 cup rice flour
- 1/2 cup tapioca flour
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- 1/2 cup sugar
- 1 1/2 cups coconut milk
- 2 eggs
- 1/4 cup melted butter
- 1/2 cup durian flesh, mashed
- 1/4 cup condensed milk
Special equipment needed:
- Steamer
- Mixing bowls
- Whisk
- Spatula
- Muffin tin or silicone molds
Step-by-step instructions:
a. In a mixing bowl, combine the rice flour, tapioca flour, all-purpose flour, salt, and sugar. Mix well.
b. In another mixing bowl, whisk together the coconut milk and eggs until well combined.
c. Gradually add the dry mixture to the wet mixture while whisking continuously until the batter is smooth.
d. Stir in the melted butter and mix well.
e. In a separate bowl, mix together the mashed durian flesh and condensed milk until well combined.
f. Grease the muffin tin or silicone molds with oil or butter.
g. Pour the batter into the molds until they are half full.
h. Add a spoonful of the durian filling into each mold.
i. Pour more batter over the filling until the molds are almost full.
j. Steam the molds for about 20-25 minutes or until the kue lumpur are cooked through.
k. Remove from the steamer and let cool for a few minutes before removing from the molds.
l. Serve warm or at room temperature.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
5. Temperature:
Steamer temperature: Medium-high heat
Serving size:
Makes 12 kue lumpur
Nutritional information:
Calories per serving: 210
Total fat: 11g
Cholesterol: 55mg
Sodium: 100mg
Total carbohydrates: 25g
Protein: 3g
Substitutions for ingredients:
- Rice flour can be substituted with glutinous rice flour.
- Tapioca flour can be substituted with cornstarch.
- All-purpose flour can be substituted with cake flour.
- Durian flesh can be substituted with other fruit fillings such as mango, banana, or jackfruit.
Variations:
- Add pandan extract to the batter for a fragrant flavor.
- Use different types of fillings such as chocolate, cheese, or peanut butter.
- Add food coloring to the batter for a colorful presentation.
Tips and tricks:
- Make sure the batter is smooth and free of lumps before pouring into the molds.
- Do not overfill the molds as the kue lumpur will expand during steaming.
- To prevent the kue lumpur from sticking to the molds, grease them well with oil or butter.
Storage instructions:
Store the kue lumpur in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, steam the kue lumpur for a few minutes until warm.
Presentation ideas:
Arrange the kue lumpur on a platter and sprinkle with powdered sugar or grated coconut for a decorative touch.
Garnishes:
Garnish with fresh fruit slices or mint leaves for a pop of color.
Pairings:
Serve with a hot cup of tea or coffee for a perfect afternoon snack.
Suggested side dishes:
Pair with other Indonesian snacks such as martabak or lemper for a complete snack spread.
Troubleshooting advice:
- If the kue lumpur are too dry, add more coconut milk to the batter.
- If the kue lumpur are too wet, add more flour to the batter.
Food safety advice:
Make sure all ingredients are fresh and properly stored before using. Wash hands and utensils thoroughly before handling food.
Food history:
Kue Lumpur Surga is a traditional Indonesian snack that is popular in many regions of the country. It is typically made with rice flour, coconut milk, and sugar, and can be filled with a variety of sweet or savory fillings.
Flavor profiles:
Kue Lumpur Surga has a soft and chewy texture with a sweet and creamy flavor from the coconut milk and durian filling.
Serving suggestions:
Serve the kue lumpur on a platter with a decorative napkin or doily for an elegant presentation.
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