Hi, I’m Marie. Today, I’m gonna show you how to make indo-dutch klappertaart (coconut cake) recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Indo-Dutch Klappertaart (Coconut Cake) Recipe
Indo-Dutch Klappertaart (Coconut Cake) is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Indo-Dutch Klappertaart (Coconut Cake) is something that I’ve loved my whole life.
To be with this 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):
- Get Mixture A:
- Prepare 18 oz whole milk
- Make ready 70 gr unsalted butter
- Take 3/4 cup granulated sugar
- Take 1/2 tsp salt
- Prepare Mixture B:
- Prepare 3/4 cup pure young coconut water
- Prepare 50 gr corn starch
- Make ready 20 gr all purpose flour
- Prepare 6 egg yolk
- Make ready Mixture C:
- Make ready 400 gr shredded young coconut fruit
- Prepare 100 gr raisins
- Make ready 3 tsp cinnamon
- Take 2 tsp spiced
- Prepare Meringue Topping:
- Make ready 1/2 cups egg white
- Take 1/4 cup granulated sugar
- Make ready Cinnamon Powder
- Get Raisins
- Prepare 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!
So that’s going to wrap this up with this special dish indo-dutch klappertaart (coconut cake) recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
