Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, indo-dutch klappertaart (coconut cake). It is one of my favorites. This time, I will make it a little bit unique. 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 is simple, it is quick, it tastes yummy. They are fine and they look fantastic. Indo-Dutch Klappertaart (Coconut Cake) is something which I’ve loved my whole life.
Great recipe for Indo-Dutch Klappertaart (Coconut Cake). 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. Great recipe for Indo-Dutch Klappertaart (Coconut Cake).
To get started with this recipe, we must prepare a few ingredients. You can cook indo-dutch klappertaart (coconut cake) using 21 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Indo-Dutch Klappertaart (Coconut Cake):
- Get Mixture A:
- Take 18 oz whole milk
- Take 70 gr unsalted butter
- Get 3/4 cup granulated sugar
- Make ready 1/2 tsp salt
- Prepare Mixture B:
- Make ready 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:
- Take 400 gr shredded young coconut fruit
- Prepare 100 gr raisins
- Take 3 tsp cinnamon
- Take 2 tsp spiced rum
- Take Meringue Topping:
- Take 1/2 cups egg white
- Prepare 1/4 cup granulated sugar
- Get Cinnamon Powder
- Make ready Raisins
- Get Roasted Almond Flakes
Some have added diced bread and rum (making it more like a bread pudding). 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. Klappertaart in Indonesian literally means "kue kelapa" or coconut cake that is usually served during special events.
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!
In the colonialism period, the Dutch realized that Indonesians had a very large number of coconut farms. Klappertaart in Indonesian literally means "kue kelapa" or coconut cake that is usually served during special events. This study aims to analyze the influence of the Dutch culture on. Klappertaart, or coconut cake, is a very popular Indo Dutch snack or dessert. The word klappertaart is derived from klapper , the Dutch iteration of the Indonesian word for coconut ( kelapa ), and tart, from taart a Dutch word that refers to cake.
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