Hello, I’m Marie. Today, I’m gonna show you how to prepare indo-dutch klappertaart (coconut cake) recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Indo-Dutch Klappertaart (Coconut Cake) Recipe
Indo-Dutch Klappertaart (Coconut Cake) is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Indo-Dutch Klappertaart (Coconut Cake) is something which I’ve loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook indo-dutch klappertaart (coconut cake) using 21 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Indo-Dutch Klappertaart (Coconut Cake):
- Make ready Mixture A:
- Get 18 oz whole milk
- Prepare 70 gr unsalted butter
- Make ready 3/4 cup granulated sugar
- Take 1/2 tsp salt
- Get Mixture B:
- Prepare 3/4 cup pure young coconut water
- Prepare 50 gr corn starch
- Prepare 20 gr all purpose flour
- Get 6 egg yolk
- Prepare Mixture C:
- Make ready 400 gr shredded young coconut fruit
- Get 100 gr raisins
- Get 3 tsp cinnamon
- Take 2 tsp spiced
- Prepare Meringue Topping:
- Take 1/2 cups egg white
- Take 1/4 cup granulated sugar
- Make ready Cinnamon Powder
- Take Raisins
- Make ready Roasted Almond Flakes
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!
So that’s going to wrap it up for this distinctive dish indo-dutch klappertaart (coconut cake) recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
