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Regarding the origin of this Banjarmasin specialty, many historians say that Heavenly Mud Cake was introduced by the Portuguese when they colonized Indonesia. Mud cake is inspired by "Pasteis de Nata" which is a typical Portuguese cake.

This Portuguese cake is generally made from custard which is a mixture of egg yolk and milk mixture. When brought to Indonesia, the cake batter was adapted to the type of ingredients that were easy to find. Some are made from wheat flour or potato flour.

Heavenly Mud Cake is made to have a sweet and savory taste. It has a soft and moist texture consisting of two layers of green and white. The green layer is made from wheat flour, coconut milk, water, sugar, eggs, pandan leaves, suji leaves, and salt. The white layer is made from rice flour, coconut milk and salt.

Green Layer Ingredients

  • 150 ml coconut milk
  • 100 ml pandan water (pandan leaves blended with water then strained)
  • 3 chicken eggs
  • 2 tbsp wheat flour
  • 10 tbsp granulated sugar
White Layer Ingredients
  • 400 ml coconut milk
  • 1 tbsp rice flour
  • 1 tbsp cornstarch
  • 2 tbsp granulated sugar
  • pinch of salt
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How to make

1. Heat the steamer.

2. Mix all the green layer ingredients. Stir well until there are no bumps.

3. Pour the green layer onto aluminum foil. Steam for about 20 minutes.

4. Mix all the ingredients of the white layer. Mix well until there are no lumps.

5. Cook the white layer until thickened.

6. Pour the white layer over the green layer. Steam again for about 20 minutes.

Good luck!