Hello, I’m Jane. Today, I’m gonna show you how to prepare indo-dutch klappertaart (coconut cake) recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I will make it a little bit tastier. 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 popular of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Indo-Dutch Klappertaart (Coconut Cake) is something which I’ve loved my whole life.
To get started with this particular recipe, we have to 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):
- Prepare Mixture A:
- Get 18 oz whole milk
- Get 70 gr unsalted butter
- Prepare 3/4 cup granulated sugar
- Take 1/2 tsp salt
- Make ready Mixture B:
- Prepare 3/4 cup pure young coconut water
- Take 50 gr corn starch
- Make ready 20 gr all purpose flour
- Get 6 egg yolk
- Make ready Mixture C:
- Prepare 400 gr shredded young coconut fruit
- Make ready 100 gr raisins
- Prepare 3 tsp cinnamon
- Take 2 tsp spiced
- Make ready Meringue Topping:
- Get 1/2 cups egg white
- Take 1/4 cup granulated sugar
- Prepare 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 is going to wrap this up with this exceptional dish indo-dutch klappertaart (coconut cake) recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
