To begin, preheat your oven to 175°C (fan assisted). Lightly grease small tart moulds or use a muffin tray. Set aside while you prepare the batter.

Ensure the mashed potato is smooth and fully cooled. Lumpy or hot potato can affect the cake's texture. Use a fine sieve or potato ricer for the best result.

In a large bowl, whisk together eggs, coconut milk, vanilla extract, water, and melted butter. Beat gently until fully combined. Proceed to dry ingredients.

Sift plain flour, sugar, salt, and nutmeg (if using) into the wet mixture. Whisk until the batter is smooth and free from lumps. Stir in mashed potato and mix until fully incorporated.

Let the batter rest for 10 minutes to allow air bubbles to settle. This helps the cake bake with an even, smooth surface. Prepare your baking tray during this time.

Pour the batter into greased moulds, filling each about three quarters full. Tap each mould lightly on the counter to release any trapped air. Prepare the toppings next.

Place 2 or 3 raisins on top of each cake or add a few shreds of young coconut for an authentic finish. This adds texture and a visual cue to the classic version.

Bake in the centre of the oven for 25–30 minutes or until the surface is set and edges turn pale golden. Insert a toothpick to check doneness; it should come out clean.

Let the cakes cool in the moulds for 10 minutes. Carefully loosen the edges with a small knife and remove gently to avoid breaking their soft centres. Move to plating.

Kue Lumpur can be served warm for a soft, pudding like texture, or chilled for a firmer bite. Best paired with jasmine tea or black coffee. Garnish with extra coconut if desired.