How to Prepare Speedy Indo-Dutch Klappertaart (Coconut Cake)
Hey everyone, it is me, Dave, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, Recipe of Award-winning Indo-Dutch Klappertaart (Coconut Cake). It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Indo-Dutch Klappertaart (Coconut Cake), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Indo-Dutch Klappertaart (Coconut Cake) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we must first 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.
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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