Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, indo-dutch klappertaart (coconut cake). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Klappertaart is a Dutch-inspired dessert which is popular in Indonesia. Klappertaart literally means coconut tart (klapper = coconut; taart = tart/cake) because the main ingredients are coconut fruit and coconut water. Klappertaart is a Dutch-influenced Indonesian cake originating from Manado, North Sulawesi.
Indo-Dutch Klappertaart (Coconut Cake) is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Indo-Dutch Klappertaart (Coconut Cake) is something which I have loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can have 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):
- Take Mixture A:
- Prepare 18 oz whole milk
- Make ready 70 gr unsalted butter
- Get 3/4 cup granulated sugar
- Get 1/2 tsp salt
- Get Mixture B:
- Make ready 3/4 cup pure young coconut water
- Make ready 50 gr corn starch
- Prepare 20 gr all purpose flour
- Prepare 6 egg yolk
- Take Mixture C:
- Make ready 400 gr shredded young coconut fruit
- Prepare 100 gr raisins
- Get 3 tsp cinnamon
- Prepare 2 tsp spiced rum
- Take Meringue Topping:
- Take 1/2 cups egg white
- Take 1/4 cup granulated sugar
- Prepare Cinnamon Powder
- Take Raisins
- Make ready 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, which means coconut cake that is originated from Manado, becomes a favorite dessert because it tastes sweet and savory. In the colonialism period, the Dutch realized that Indonesians had a very large number of coconut farms. The Dutch women experimented with young coconut meat in.
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!
Dutch-Indonesian coconut custard cake from Manado; baked and served in crafty ceramic bowls. See more ideas about Indonesian desserts, Asian desserts and Traditional cakes. Klappertaart is a Dutch-influenced Indonesian cake originating from Manado, North Sulawesi. The Largest Desiccated Coconut Exporter from Indonesia. Klappertaart (Indonesian Coconut Pudding/Cake), adalah dessert khas Manado yang merupakan salah satu kuliner warisan Belanda.
So that is going to wrap this up with this special food indo-dutch klappertaart (coconut cake) recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
