Klappertaart, A Dessert from Manado

I’ve just made my very first klappertaart, kind of dessert from Manado, Indonesia. I thought it was difficult, at last I found that it is an easy one to try for beginner.

Actually, someone in my sport club gave me a klappertaart when I and my husband helped him figure out his laptop’s problem. I have the recipe at home but never been inspired to make it myself. A month later, I attended a cooking class, the subject was Italian Food. It was nice and very useful. I found out that the subject for tomorrow class (I didn’t register) was Klappertaart! I didn’t join it. I decided to make it myself at first. I told my tutor, “If I’m not success making my own klappertaart, I will make up my mind, I’ll join your next class.” :))

Ingredients:

Margarine, as necessary
Young coconut, rubbed down and get 500 g, marinated in coconut water
100 ml evaporated milk
100 ml water
110 g white sugar
10 cm cinnamon
30 g roasted walnut, minced
50 g wheat flour (all purposes/medium proteins), dissolve in 100 ml water
80 g egg yolks (organic eggs/ low cholesterol eggs)
60 g egg white (organic eggs/ low cholesterol eggs)

Topping:

60 g egg white
1 teaspoon lemon juice (I used jeruk nipis)
1 tablespoon white sugar
Raisins, as necessary
Ground cinnamon, as necessary

Instructions:

Preheat the oven in 180°C.
Cover aluminium cups (or you can use pyrex) with thin layer of margarine.

Beat egg yolks and egg white. Set aside.

Mix evaporated milk, water, sugar, and cinnamon stick. Boil them in medium heat.
In Low heat, pour dissolved flour and beaten eggs. Gently stir it until it get thick.
Take out the cinnamon stick. Pour rubbed young coconut, minced walnut. Stir it.
Pour into aluminium cups. Remain ⅓ left on top for topping.
Bake in the oven for about 15 minutes or until it ‘freeze’. Get them out. Set aside.

Beat egg white in high speed. Add lemon juices. Beat them until stiff and shiny.
Place it to the top of each cup, gently spread it out.
Put raisins on the top.
Bake in the oven for about 10 minutes or until it turn into gold color.
Take them out.

After they reach room temperature, sow ground cinnamon on them.
Serve it immediately or keep them in chiller to prolong the durability. You can keep them 4 days until a week in chiller.

(for 8 peoples)

Related Posting:

Tapai Ketan Pudding ( Fermented Glutinous Rice Pudding)
Common Indonesian Herbs and Spices for Daily Cooking
Common Indonesian Flours Used for Daily Cooking and Baking