Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, indo-dutch klappertaart (coconut cake). One of my favorites. This time, I am going to 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 popular of current trending foods in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Indo-Dutch Klappertaart (Coconut Cake) is something which I’ve loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can cook indo-dutch klappertaart (coconut cake) using 21 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Indo-Dutch Klappertaart (Coconut Cake):
- Make ready Mixture A:
- Prepare 18 oz whole milk
- Make ready 70 gr unsalted butter
- Get 3/4 cup granulated sugar
- Make ready 1/2 tsp salt
- Make ready Mixture B:
- Prepare 3/4 cup pure young coconut water
- Make ready 50 gr corn starch
- Prepare 20 gr all purpose flour
- Make ready 6 egg yolk
- Prepare Mixture C:
- Prepare 400 gr shredded young coconut fruit
- Take 100 gr raisins
- Get 3 tsp cinnamon
- Prepare 2 tsp spiced rum
- Prepare Meringue Topping:
- Make ready 1/2 cups egg white
- Take 1/4 cup granulated sugar
- Take Cinnamon Powder
- Make ready Raisins
- Get Roasted Almond Flakes
It literally means coconut cake or coconut tart, which is made from flour, sugar, milk, butter, as well as coconut flesh and juice. Klappertaart (Indonesian Coconut Cake): This Indonesian coconut dessert is a cross between a cake, a pudding, a custard like dessert and it is Dutch-influenced. 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).
Instructions 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!
Klappertaart, the Dutch-Indonesian coconut custard cake from Manado. It is baked then served in crafty ceramic bowl. This is a close-up view of the food. This includes; Indo Dutch food and other traditional foods from Indonesia and the Netherlands. The food I was raised on. (baked mac 'n cheese Indo style), Indische huzarensalade (Russian salad with an Indo twist), spekkoek (spice layer cake), klappertaart (coconut tart), ajam smoor (braised chicken.
So that’s going to wrap it up with this exceptional food indo-dutch klappertaart (coconut cake) recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
