Hi everyone, Welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, indo-dutch klappertaart (coconut cake). One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Indo-Dutch Klappertaart (Coconut Cake) is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Indo-Dutch Klappertaart (Coconut Cake) is something which I have loved my entire life.
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.
To begin with this particular recipe, we must prepare a few components. You can have indo-dutch klappertaart (coconut cake) using 21 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Indo-Dutch Klappertaart (Coconut Cake):
- Mixture A:
- 18 oz whole milk
- 70 gr unsalted butter
- 3/4 cup granulated sugar
- 1/2 tsp salt
- Mixture B:
- 3/4 cup pure young coconut water
- 50 gr corn starch
- 20 gr all purpose flour
- 6 egg yolk
- Mixture C:
- 400 gr shredded young coconut fruit
- 100 gr raisins
- 3 tsp cinnamon
- 2 tsp spiced rum
- Meringue Topping:
- 1/2 cups egg white
- 1/4 cup granulated sugar
- Cinnamon Powder
- Raisins
- 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 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'. DUTCH's Klappertaart. Продуктовый магазин в Sidoarjo, Jawa Timur, Indonesia.
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!
Baked Klappertaart is a Dutch-influenced Custard Indonesian Cake Originating from Manado, North Sulawesi. Literally Means Coconut Cake Made from Flour, Sugar, Milk, Butter, and Coconut and Baked. 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.
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