Kue Lontar (Papuan Milk Pie)
Kue Lontar Papua
A large Papuan milk pie similar to the Dutch taart. Crisp pastry and soft custard filling, a must at Christmas and celebrations.
- Time
- 1 hr 30 min
- Serves
- 10 people
- Origin
- West Papua
- Type
- Cakes & Snacks
Ingredients
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Pastry
Filling
How to Make
Mix the flour, sugar and salt. Rub in the margarine until crumbly.
Add the yolk and ice water and knead briefly until it comes together. Chill 30 minutes.
Roll out and line a 24 cm pie tin. Prick the base with a fork.
Blind-bake the shell 15 minutes at 180°C.
Mix the condensed milk and warm water, add the eggs and vanilla and stir without whisking. Strain.
Pour the filling into the shell and bake at 160°C for 40 to 45 minutes until set.
Kitchen tip
Stir the filling gently and strain it so the surface is smooth with no bubbles.
Questions
Where does Kue Lontar (Papuan Milk Pie) come from?
Kue Lontar Papua is a traditional dish from West Papua (capital: Manokwari), in the Papua region of Indonesia.
How long does Kue Lontar (Papuan Milk Pie) take to make?
It takes about 1 hr 30 min in total to make 10 servings, including preparation.
What is the secret to a good Kue Lontar (Papuan Milk Pie)?
Stir the filling gently and strain it so the surface is smooth with no bubbles.