Indo-Dutch Klappertaart (Coconut Cake)
Indo-Dutch Klappertaart (Coconut Cake)

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, indo-dutch klappertaart (coconut cake). One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Indo-Dutch Klappertaart (Coconut Cake) is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look fantastic. Indo-Dutch Klappertaart (Coconut Cake) is something that I’ve 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. The classic Menado Klappertaart is a baked custard mixed with young coconut, raisins, and almonds. #resepklappertart #klappertaart #lappertaartmanado Klappertaart is a Dutch-influenced Indonesian cake originating from Manado, North Sulawesi.

To get started with this recipe, we have to first prepare a few components. You can have indo-dutch klappertaart (coconut cake) using 21 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Indo-Dutch Klappertaart (Coconut Cake):
  1. Prepare Mixture A:
  2. Make ready 18 oz whole milk
  3. Prepare 70 gr unsalted butter
  4. Get 3/4 cup granulated sugar
  5. Prepare 1/2 tsp salt
  6. Take Mixture B:
  7. Take 3/4 cup pure young coconut water
  8. Get 50 gr corn starch
  9. Get 20 gr all purpose flour
  10. Take 6 egg yolk
  11. Take Mixture C:
  12. Take 400 gr shredded young coconut fruit
  13. Get 100 gr raisins
  14. Get 3 tsp cinnamon
  15. Prepare 2 tsp spiced rum
  16. Get Meringue Topping:
  17. Make ready 1/2 cups egg white
  18. Make ready 1/4 cup granulated sugar
  19. Make ready Cinnamon Powder
  20. Make ready Raisins
  21. Get 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.

Instructions to make Indo-Dutch Klappertaart (Coconut Cake):
  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!

Bandung, Bandung City, West Java, Indonesia. 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'. 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.

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