Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, indo-dutch klappertaart (coconut cake). It is one of my favorites. For mine, I will make it a bit tasty. 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 every day. It’s easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Indo-Dutch Klappertaart (Coconut Cake) is something which I’ve loved my entire 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.

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

The ingredients needed to make Indo-Dutch Klappertaart (Coconut Cake):

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

There are two versions of this Manadonese delicacy, the baked one and the no-baked. 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. Klappertaart (Indonesian Coconut Cake): This Indonesian coconut dessert is a cross between a cake, a pudding, a custard like dessert and it is Dutch-influenced.

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!

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 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'. The crunchy taste of coconut is deliciously contrasting with the soft texture of the mousse with sweet and sour taste of raisins. A sprinkle […] The original Indonesian klappertaart or we call it kelapa tart, kueh kelapa, coconut cake originates from Manado Indonesia.

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