Heavenly Mud Cake is a special cake from Banjarmasin. It is savory, rich, and has a soft texture, making it suitable for various occasions, including as an iftar meal during Ramadan.
The presence of iftar food during Ramadan is indispensable. It often feels like something is missing if one hasn’t enjoyed various types of iftar delicacies after breaking the fast.
Most street food vendors offer similar menus each year, ranging from fruit ice to sweet dessert soup (kolak). If you are bored with the same menu every year, Heavenly Mud Cake can be an alternative for your iftar meal.
Heavenly Mud Cake is a snack originating from the city of Banjarmasin. Its rich and savory taste, combined with its soft and melting texture in the mouth, makes it very suitable as an iftar meal. Unlike the regular mud cake, as its name suggests, this cake has a heavenly taste! The ingredients used are also different from the regular mud cake.
Heavenly Mud Cake: A Delicious Blend of Pandan Leaves and Coconut Milk
At first glance, this cake appears white. However, when you take a spoonful, you can see a beautiful pastel green color. The cake consists of two layers: the bottom layer is green, and the top layer or topping is white.
The green layer comes from the color of fresh pandan leaves that are blended and strained. When cooked, the texture of this green layer resembles moss. It’s better to use real pandan leaves to achieve this green color because they are not only fresher but also have a more fragrant aroma.
Take 125 ml of pandan extract from 10 pandan leaves blended smoothly and then strained. Preferably choose pandan leaves that are somewhat old, bright green in color, smooth in texture without spots or dirt, and have a strong aromatic scent.
Heavenly Mud Cake Recipe
Heavenly Mud Cake is a special cake from Banjarmasin made from coconut milk. Its savory, rich, and soft taste makes it suitable for various occasions.
20
servings30
minutes40
minutes300
kcal1
hour10
minutesKeep the screen of your device on
Ingredients
- For the green layer:
3 eggs
120 grams sugar (can be reduced if you don’t like it sweet)
2 tablespoons wheat flour
125 ml medium-thickness coconut milk
125 ml pandan water (from 10 pandan leaves blended with water, strained)
- For the white layer:
400 ml coconut milk
1 tablespoon rice flour
1 tablespoon cornstarch
1 tablespoon sugar
A pinch of salt
Directions
- For the green layer:
- Whisk eggs and sugar until the sugar dissolves.
- Add coconut milk and pandan water, mix well.
- Add wheat flour, mix again and then strain.
- Pour the mixture into molds or aluminum foil cups, filling them three-quarters full, then steam for 20 minutes.
- For the white layer:
- Mix all ingredients in a pan, stir well, then cook over low heat while stirring until it thickens and bubbles.
- Pour the white layer over the green layer, then steam again for 10 minutes. Turn off the heat, remove, and serve chilled.
Recipe Video
Notes
- Quality of Coconut Milk: Use freshly squeezed coconut milk for the best flavor. If using canned or packaged coconut milk, choose a brand with a high percentage of coconut extract.
- Pandan Leaves for Authentic Flavor: Fresh pandan leaves are preferred for a more authentic and aromatic flavor. If you can’t find fresh leaves, pandan extract or paste is an acceptable alternative, but the taste may slightly differ.
- Consistency of Batter: Ensure the batter for both layers is smooth and free of lumps. Strain the batter if necessary to achieve a silky texture.
- Balancing Sweetness: Adjust the amount of sugar based on your preference. Keep in mind that the coconut milk adds a natural sweetness.
- Steaming Technique: Make sure the water in the steamer is boiling before placing the cake in it. This helps to cook the cake evenly and achieve the right texture.
- Molds and Cups: You can use traditional molds or aluminum foil cups. Greasing them lightly helps in easy removal of the cake after cooking.
- Layering the Cake: Pour the white layer over the green layer only after the green layer is partially set. This ensures distinct layers without mixing.
- Cooling Before Serving: Let the cake cool down completely before serving. This cake tastes best when served chilled.
- Storage and Shelf Life: Store in an airtight container in the refrigerator if not consumed immediately. It’s best enjoyed within a few days.
- Experiment with Toppings: Feel free to experiment with toppings like grated coconut, sesame seeds, or even a sprinkle of cinnamon for an extra flavor twist.
