{"id":6780,"date":"2020-11-29T08:39:00","date_gmt":"2020-11-29T13:39:00","guid":{"rendered":"http:\/\/cookwithcatherine.com\/?p=6780"},"modified":"2020-11-29T08:39:03","modified_gmt":"2020-11-29T13:39:03","slug":"lumpang-cake","status":"publish","type":"post","link":"https:\/\/cookwithcatherine.com\/index.php\/2020\/11\/29\/lumpang-cake\/","title":{"rendered":"Lumpang Cake"},"content":{"rendered":"\n

What is Lumpang Cake? <\/strong><\/p>\n\n\n\n

Lumpang cake or kue lumpang is a dessert originally from Palembang, the capital city of the Indonesian province South Sumatra. Lumpang in Indonesian means mortar. Lumpang cakes have a distinctive indentation which is reminiscent of a mortar. The cake is slightly sweet, has a bouncy texture, and is topped with grated coconut. Two types of flour are usually used to make this cake; tapioca and rice flour. The most common flavors of lumpang cake you can find in a traditional street market are the pandan and palm sugar flavors. This recipe makes two lumpang cake flavors: the classic pandan and sweet purple potato flavor.<\/p>\n\n\n\n

Substitution<\/strong><\/p>\n\n\n\n

Pandan juice:<\/strong> If you are not able to find pandan leaves in your local Asian store, you can substitute it with this pandan flavoring extract from Amazon<\/a>. This is the most commonly used pandan extract in Indonesia.<\/p>\n\n\n\n

Fresh coconut:<\/strong> Lumpang cake will taste better when you use fresh, grated coconut but if you can\u2019t find it, you can buy frozen, grated coconut from your Asian store. Just make sure to thaw it!<\/p>\n\n\n\n

Wheat starch:<\/strong> You can omit wheat starch if you can’t find it. I personally like to add wheat starch because the cake will remain chewy the next day. <\/p>\n\n\n\n

Lumpang mold:<\/strong> I could not find lumpang molds in the USA, you can use a cupcake or muffin cup as a substitute. <\/p>\n\n\n\n

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Lumpang mold<\/figcaption><\/figure><\/div>\n\n\n\n

Tips<\/strong><\/p>\n\n\n\n