Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, indo-dutch klappertaart (coconut cake). It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Indo-Dutch Klappertaart (Coconut Cake) is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They are nice and they look wonderful. Indo-Dutch Klappertaart (Coconut Cake) is something that I have loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can cook indo-dutch klappertaart (coconut cake) using 21 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Indo-Dutch Klappertaart (Coconut Cake):
- Prepare Mixture A:
- Get 18 oz whole milk
- Prepare 70 gr unsalted butter
- Take 3/4 cup granulated sugar
- Get 1/2 tsp salt
- Make ready Mixture B:
- Take 3/4 cup pure young coconut water
- Prepare 50 gr corn starch
- Get 20 gr all purpose flour
- Take 6 egg yolk
- Prepare Mixture C:
- Take 400 gr shredded young coconut fruit
- Make ready 100 gr raisins
- Get 3 tsp cinnamon
- Take 2 tsp spiced rum
- Make ready Meringue Topping:
- Make ready 1/2 cups egg white
- Get 1/4 cup granulated sugar
- Prepare Cinnamon Powder
- Get Raisins
- Make ready Roasted Almond Flakes
Step by Step 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 it up for this special food indo-dutch klappertaart (coconut cake) recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this webpage in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading, I hope My webpage becomes “the place to be” when it comes to indo-dutch klappertaart (coconut cake) cooking. Go on get cooking!
