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

Making Cakes, Tips I’ve Learned

1. At first, make sure the ingredients are all ready to use, all are not passing the expired date, and all are in good shape which mean in good conditions.

2. Making cake, we always use egsg. So we have to take more attention about eggs we use, and how we handle them. Never use eggs direct from refrigerator. We have to set them aside in room temperature before crack and whisk them.

3. Do not whisk the egg too long or too short in time. The longer, our cake more crumby. The shorter, our cake wouldn’t expand well. It will be deflated as immediately as we take them out from the oven. Practices make perfect, we’ll find a perfect time to stop whisk it. I did it.

4. When you need to stir the batter with spatula, stir it in one direction. Don’t be too long, it will make it down. Mix others ingredients first before pour them to the batter/whisked egg.

5. Never leave the batter too long. Bake it immediately after you finish prepare the batter.

6. Set in the middle rack of your oven to avoid over heating in the bottom or in the top rack.

What is Coconut Milk?

If there are somebody get curious about what exactly coconut milk is (maybe), that's the reason I write this then. Coconut milk or santan (in Bahasa Indonesia) is made from grated coconut fruits. That fruits must be old enough to produce juice. Of course, it is juice not milk like cow’s milk or sheep’s milk. People in Indonesia use the coconut milk almost in everyday cooking (and baking). There are many recipes using this coconut milk.

How to produce this kind of juice? You know what, it is not fresh juice inside the young coconut. First the fresh coconut fruits are peeled. Then we find the hard shell of coconut, crack it. We will get an inner of coconut fruit which is white. Grate this part. Add water to the grated coconut, squeeze it, use strainer to get the juice.

Thick coconut milk made from 1 grated coconut fruit (400-500 grams) and 120 ml water. It produces 250 ml thick coconut milk.

After this add water little by little. Next squeeze will produce the thin coconut milk. Until we get about 800-1000 ml thin coconut milk.

For me, I never measure the water level. I just see what it looks like. If it is thick so it is THICK. When I need the thin one I just pour some water into the thick one.

I prefer to use fresh coconut milk that I bought from market. However, I always have several packs of coconut milk, powder and liquid, just in case I need coconut milk when I couldn’t find the fresh one. Of course the powder will last longer than the liquid one.

(A healthier) Cheese Cake ala Diana Novita

Ingredients:

5 Egg yolks (from Organic eggs/ low cholesterol eggs)
3 Egg whites (from Organic eggs/ low cholesterol eggs)
½ cups sugar
½ tablespoon cake emulsifier (I used VX)
⅓ cups wheat flour (medium protein/all purposes flour)
20 ml low fat liquid milk
50 ml canola oil
Cheddar, grated, as necessary
Butter cream instant, as necessary
Raisins, as necessary

Instructions:

Beat sugar, egg yolks, egg whites, VX with high speed for about 10 minutes or until it well improved
Add wheat flour, stir it with spatula
Add low fat liquid milk, stir
Add canola oil, stir
Pour the batter into non-sticky cake pan, so you don’t need butter to cover it with
Place the pan in the the middle rack. Bake in 185°C for 40 minutes or until it is baked well, risen and firm. Take it out from the oven
Mean while, prepare the butter cream, whisk or mix it for about 20 minutes or until it doubles its volume
Cool the cake in a room temperature, and then unmold it
Cut into 10-14 slices
Beautify the cake with butter cream, grated cheddar, and raisins

Related Posting:

Bad Result While Following Instruction of Recipe, How Could Be?
Common Indonesian Flours Used For Daily Cooking and Baking

Common Indonesian Herbs and Spices for Daily Cooking

Common Indonesian Herbs and Spices for Daily Cooking

Indonesian cuisine is popular with its variety spices and herb use in cooking process. It makes Indonesian cuisine has a very rich on taste. Here there are. I tried to collect them in the list.

If I find another spices or herb which is not included in this list, I’ll add them later.

English	Bahasa Indonesia
Onion	Bawang
Garlic	Bawang putih
Shallot	Bawang merah
(red/green) Chilli	Cabe (merah/hijau), cabe keriting
Hot Chilli	Cabe pedas(rawit)
White pepper	Lada putih
Black pepper	Lada hitam
Green onion	Daun bawang
Turmeric root	Kunyit
Galangal root	Lengkuas
Greater galingale (Kaempferia galanga)	Kencur
Ginger	Jahe
Candle nut	Kemiri
Leek	Daun bawang
Spring onion/green onion	Daun bawang
Turmeric leaf	Daun kunyit
Salam leaf	Daun salam
Cardamom	Kapulaga
Caraway (Carum carvi)	Jinten
Star Anise	Bunga Lawang, Peka
Nutmeg	Pala
Clove	Cengkeh
Fruit of Kepayang Tree	Keluwek/keluwak
Flowering garlic chives	Bunga bawang
Lemongrass	Serai
Lime leaf	Daun jeruk purut
(A kind of) Indonesian very sour lime	Jeruk nipis
Lime	Jeruk limo
Coriander seed/ground	Biji/bubuk ketumbar
Coriander leaf	Daun ketumbar
Curry leaf/ground	Daun kari/ bubuk kari
Lemon Basil leaf	Daun kemangi
Celery leaf	Daun seledri
Cumin (Cuminum cyminum ) seed/ground	Biji/bubuk jintan
Garlic chives	Kucai
Sesame seed	Biji Wijen
Tamarind	Asam Jawa

Common Indonesian Flours used for Daily Cooking and Baking

1. Wheat flour, there are 3 kinds level of protein in branded packages flour: high protein (contains at least 10.5% gluten), all purposes flour/medium protein (7-10%), low protein (4-7%).

2. Rice flour, made from rice.

3. Sago flour, made from sago or sagu tree.

4. Maizena /corn flour.

5. Tapioka flour, it is made from cassava tuber.

6. Glutinous rice flour/ Sticky rice flour, really common usage for traditional food.

7. Bread flour, usually people use it for coating before frying.

Bad Result While Following Instruction of Recipe, How Could Be?

An amateur tries to bake usually ends it with failure result instead of succeed. I do too. There are several kinds of possibilities, such as:

1. You don’t read or pay more attention on the critical point. Read the instruction one more carefully. Maybe you’ve left something.

2. You have no idea about the expired date of your raw materials. Check them again on the package. Perhaps, you shouldn’t use them any longer. If yes, just throw in your garbage can.

3. Maybe you don’t keep the raw material in appropriate needed condition. If you store them in the wrong place with wrong condition such as high humidity, room temperature, direct sunlight or something, they will be broken faster than they used to. So, check again on their packages what condition they really need, maybe they must keep in the refrigerator after you open it, or just keep them in dry place, without any sunlight, etc.

4. You don’t use right equipment. In some cases (but not always), the right equipment takes the roll.