Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, indo-dutch klappertaart (coconut cake). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Indo-Dutch Klappertaart (Coconut Cake) is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Indo-Dutch Klappertaart (Coconut Cake) is something which I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook indo-dutch klappertaart (coconut cake) using 21 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Indo-Dutch Klappertaart (Coconut Cake):
- Prepare Mixture A:
- Prepare 18 oz whole milk
- Get 70 gr unsalted butter
- Make ready 3/4 cup granulated sugar
- Take 1/2 tsp salt
- Make ready Mixture B:
- Prepare 3/4 cup pure young coconut water
- Make ready 50 gr corn starch
- Take 20 gr all purpose flour
- Get 6 egg yolk
- Take Mixture C:
- Take 400 gr shredded young coconut fruit
- Get 100 gr raisins
- Take 3 tsp cinnamon
- Prepare 2 tsp spiced rum
- Get Meringue Topping:
- Get 1/2 cups egg white
- Make ready 1/4 cup granulated sugar
- Prepare Cinnamon Powder
- Take Raisins
- Take 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 for this special food indo-dutch klappertaart (coconut cake) recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
