Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, indo-dutch klappertaart (coconut cake). It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Klappertaart is one of the dishes my mom used to make at home. She would make a big batch when she threw a dinner party for friends and family. It was often requested and easy to make for a big crowd.
Indo-Dutch Klappertaart (Coconut Cake) is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Indo-Dutch Klappertaart (Coconut Cake) is something that I have loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook indo-dutch klappertaart (coconut cake) using 21 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Indo-Dutch Klappertaart (Coconut Cake):
- Make ready Mixture A:
- Take 18 oz whole milk
- Take 70 gr unsalted butter
- Take 3/4 cup granulated sugar
- Get 1/2 tsp salt
- Get Mixture B:
- Prepare 3/4 cup pure young coconut water
- Prepare 50 gr corn starch
- Make ready 20 gr all purpose flour
- Make ready 6 egg yolk
- Get Mixture C:
- Get 400 gr shredded young coconut fruit
- Prepare 100 gr raisins
- Make ready 3 tsp cinnamon
- Make ready 2 tsp spiced rum
- Make ready Meringue Topping:
- Make ready 1/2 cups egg white
- Prepare 1/4 cup granulated sugar
- Prepare Cinnamon Powder
- Get Raisins
- Prepare Roasted Almond Flakes
It is super good warm, great at room temperature, awesome chilled. So basically you can serve it anytime you want :DGive this tar… Klappertaart (Indonesian Coconut Pudding). In Indonesian & English (the English version is below the recipe written in Indonesian). Stir butter into the batter well.
Steps to make Indo-Dutch Klappertaart (Coconut Cake):
- In a sauce pan, put the Mixture A over low heat to melt. Stir welP
- Put the mixture B in a mixer bowl, set to low speed or whisk it gently. Mix the Mixture B to Mixture A in the saucepan and continue stirring in low heat to prevent from clumping.
- Once the mixture is thicken, turn down the heat then put the Mixture C in. Stir well. Pour the mixture in a tin/aluminum foil.
- Meringue Topping: Using the hand mixer, whisk the egg white in medium speed and gradually pour 1/4 cup of granulated sugar to soft peak (foamy texture, it is soft and when you turn your whisk upside down it will start to hold but eventually melt after a second).
- Pour the meringue on top of the Klappertaart mixture. Sprinkle with cinnamon powder, raisins, and almond flakes.
- Preheat the oven to 350 F then oven baked the klappertaart for 30 minutes.
- Set aside and refrigerate for 1-2 hours. Enjoy!
Put in egg yolks, one at a time; stir constantly. Add in cinnamon, vanilla & coconut. Klappertaart is a dessert from Manado, North Sulawesi. The interesting part about this dish is that it contains remarkable Dutch influences, reflected from its name meaning 'coconut cake' or 'coconut tart'. The crunchy taste of coconut is deliciously contrasting with the soft texture of the mousse with.
So that’s going to wrap it up for this special food indo-dutch klappertaart (coconut cake) recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
