 |
| Foto:tiktok |
VISTORBELITUNG.COM,– Have you ever encountered a snack that's simple yet utterly irresistible? Meet Kue Balok Lumer—a small, rectangular, rich chocolate cake that’s currently dominating Indonesia’s street food and café scene, especially originating from West Java.
Unlike ordinary brownies or cakes, the secret to Kue Balok Lumer lies in its name: 'Lumer', meaning melted or molten. When you take a bite, the center oozes with warm, silky chocolate, creating a delightful sensation that keeps people coming back for more. It’s the perfect blend of chewy edges and a flowing, soft core.
Good news for chocolate lovers! You don't need to travel all the way to Bandung to enjoy this viral dessert. We’ve prepared a straightforward recipe so you can recreate this addictive treat right in your kitchen.
The Star of the Show: Kue Balok Lumer
The cake itself is typically cooked in a special cast-iron mold, giving it its signature block shape, resembling a small brick (balok). The quick cooking time and high heat are crucial to achieving that desirable molten center.
Ready to bake? Here are the ingredients and simple steps you need to follow.
Ingredients:
A. Dry Ingredients:
- Medium Protein Wheat Flour: 150 grams
- Cocoa Powder (good quality for intense flavor): 15 grams
- Baking Soda: 1/2 teaspoon
- Salt: A pinch
B. Wet/Fat Ingredients:
- Dark Cooking Chocolate (DCC), chopped: 80 grams
- Unsalted Butter or Margarine: 80 grams
- Granulated Sugar: 120 grams (adjust to taste)
- Eggs (large): 2 pieces
- Liquid Milk (Full Cream): 100 ml
- Vanilla Extract: 1 teaspoon
C. The 'Lumer' Center (Optional but highly recommended):
- Dark Cooking Chocolate (DCC), chopped: 50 grams
- Heavy Cream or Condensed Milk: 30 ml
How to Make the Addictive Kue Balok Lumer:
Step 1: Prepare the Molten Center (Ganache)
- Combine the chopped DCC (50g) and heavy cream/condensed milk (30ml) in a small bowl.
- Melt this mixture using a double boiler method (bain-marie) or briefly in a microwave until smooth.
- Let it cool slightly. This will be the secret molten filling.
Step 2: Melt the Chocolate Base
- In a separate bowl, melt the main portion of DCC (80g) and butter/margarine (80g) together using the double boiler method until completely smooth. Set aside to cool to room temperature.
Step 3: Combine the Batter
- In a large bowl, whisk the eggs and sugar until the sugar dissolves and the mixture is slightly pale. You don't need to whip it until fluffy—just enough to combine.
- Pour the cooled melted chocolate and butter mixture into the egg mixture. Add the vanilla extract. Whisk until fully incorporated.
- In a separate bowl, sift together all the dry ingredients (flour, cocoa powder, baking soda, and salt).
- Add the sifted dry mixture into the wet ingredients in three stages, alternating with the liquid milk. Start and end with the dry ingredients. Tip: Do not overmix! Stir just until no lumps of flour remain.
Step 4: The Baking Process
- Preheat your Kue Balok mold (or a mini brownie pan/cupcake pan if you don't have the specific mold) over medium-low heat. Brush lightly with oil or butter.
- Pour the batter into the prepared mold, filling each block halfway.
- Place about one teaspoon of the pre-made molten center (Step 1) into the middle of the batter in each block.
- Cover the filling with a little more batter, filling the mold up to about 3/4 full.
-
Cover the mold and bake/cook over very low heat for about 5 to 10 minutes. The baking time depends entirely on your desired 'lumer' level!
- For Maximum Lumer (Molten): Bake for 5-7 minutes. The center should still be very soft.
- For a Chewy Brownie Texture: Bake for 8-10 minutes.
- Once done, lift the cakes out of the mold.
Serving Suggestion
Serve your Kue Balok Lumer while it is still warm to guarantee the perfect, melted chocolate flow. Enjoy this iconic Indonesian treat with a glass of cold milk or a cup of warm coffee.
Happy baking, vistorbelitung! Don't forget to share your results with us!