This Indonesian coconut dessert is a cross between a cake, a pudding, a custard like dessert and it is Dutch-influenced.
It is super good warm, great at room temperature, awesome chilled. So basically you can serve it anytime you want 😀
Give this tart a try and see if this will be one of your favorite dessert to make 😉
Ingredients
- 10 tbsp young soft coconut meat
- 4 tbsp flour
- 1 tbsp butter
- 7 tbsp icing sugar
- 4 whole eggs
- 2 c coconut milk (not coconut milk beverage!)
- a pinch of salt
- 1 tsp vanilla essence
Directions
- Melt butter and set aside
- Beat sugar, eggs, salt, vanilla essence
Stir in flour, followed with melted butter, and coconut meat
Pour into greased pan/mold, add some raisins if you like, bake on preheated 350 F for 20-25 minutes
Klappertart (Indonesian Coconut Pudding/Cake)
Servings: 0
Ingredients
- 10 tbsp young soft coconut meat
- 4 tbsp flour
- 1 tbsp butter
- 7 tbsp icing sugar
- 4 whole eggs
- 2 c coconut milk not coconut milk beverage!
- a pinch of salt
- 1 tsp vanilla essence
Instructions
- Melt butter and set aside to cool to room temperature
- Beat sugar, eggs, salt, vanilla essence
- Stir in flour, followed with melted butter, and coconut meat
- Pour into greased pan/mold, add some raisins if you like, bake on preheated 350 F for 20-25 minutes
- Serve and enjoy 😀
Bahasa Indonesia – Klappertart
Bahan :
- 10 sendok kelapa muda
- 4 sendok tepung terigu
- 1 sendok mentega
- 7 sendok gula halus
- 4 telur
- 2 cangkir santan
- Sedikit garam
- Vanilie
Cara membuat :
- Telur, gula dan garam dikcok sampai putih, masukkan tepung dan kelapanya (kelapa cukup dikerok tipis dengan sendok).
- Mentega dilumerkan dulu, jika sudah dingin dituangkan ke adonan telur, tepung dll. Aduk2 sampai rata, lalu tuangkan ke loyang kue yang terlebih dahulu disah dipulas dengan mentega. PANGGANG.
