Recipe of Yummy Indo-Dutch Klappertaart (Coconut Cake)

Indo-Dutch Klappertaart (Coconut Cake) Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

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.

Here is the best “Indo-Dutch Klappertaart (Coconut Cake)" recipe we have found until now. This is gonna really delicious.

Ingredients of Indo-Dutch Klappertaart (Coconut Cake)

1. Prepare of Mixture A:.
2. You need 18 oz of whole milk.
3. You need 70 gr of unsalted butter.
4. Prepare 3/4 cup of granulated sugar.
5. It’s 1/2 tsp of salt.
6. Take of Mixture B:.
7. Make ready 3/4 cup of pure young coconut water.
8. Take 50 gr of corn starch.
9. Make ready 20 gr of all purpose flour.
10. It’s 6 of egg yolk.
11. You need of Mixture C:.
12. It’s 400 gr of shredded young coconut fruit.
13. It’s 100 gr of raisins.
14. Make ready 3 tsp of cinnamon.
15. Make ready 2 tsp of spiced rum.
16. Make ready of Meringue Topping:.
17. Take 1/2 cups of egg white.
18. You need 1/4 cup of granulated sugar.
19. It’s of Cinnamon Powder.
20. It’s of Raisins.
21. It’s of Roasted Almond Flakes.

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.Bandung, Bandung City, West Java, Indonesia.Klappertaart is a dessert from Manado, North Sulawesi.

Indo-Dutch Klappertaart (Coconut Cake) instructions

1. In a sauce pan, put the Mixture A over low heat to melt. Stir welP.
2. 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..
3. 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..
4. 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)..
5. Pour the meringue on top of the Klappertaart mixture. Sprinkle with cinnamon powder, raisins, and almond flakes..
6. Preheat the oven to 350 F then oven baked the klappertaart for 30 minutes..
7. Set aside and refrigerate for 1-2 hours. Enjoy!.

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 Dutch-influenced Indonesian cake originating from Manado, North Sulawesi.It literally means "coconut cake" or "coconut tart", which is made from flour, sugar, milk, butter, as well as coconut flesh and juice.

The interesting part about this dish is that it contains remarkable Dutch influences, reflected from its name meaning 'coconut cake' or 'coconut tart'.Instead of steamed, this klapertart from the city of Bandung is baked in an oven.Klappertaart is a Dutch-influenced Indonesian cake originating from Manado, North Sulawesi.It literally means coconut cake or coconut tart, which is made from flour, sugar, milk, butter, as well as coconut flesh and juice.Klappertaart is a Dutch-influenced Indonesian cake originating from Manado, North Sulawesi.