Easiest Way to Prepare Favorite Indo-Dutch Klappertaart (Coconut Cake)
Hello everybody, it is John, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Award-winning Indo-Dutch Klappertaart (Coconut Cake). One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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To get started with this recipe, we have to first prepare a few components. You can cook Indo-Dutch Klappertaart (Coconut Cake) using 21 ingredients and 7 steps. Here is how you cook it.
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. I really like this dessert and I hope you'll like it too!
Ingredients and spices that need to be Get 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
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!
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So that's going to wrap it up for this exceptional food Simple Way to Prepare Ultimate Indo-Dutch Klappertaart (Coconut Cake). Thank you very much for your time. I am confident that you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!