Klappertaart (Indonesian Coconut Pudding)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 250 ml Krim, 125 gr Maizena, 9 Kuning telur-kocok

• 75 gr Terigu,

• 150 gr Mentega, 3 Kelapa muda-kerok dagingnya

• 2 batang Vanili (¼ st Vanili bubuk)-kerok isinya

• ½ st Garam, 200 gr Gula

Utk Topping:

• 100 gr Kenari/Almond cincang, 50 gr Gula halus

• 9 Putih telur, 1 st Kayu manis bubuk, Kismis

Cara membuat

• Campur rata krim, maizena, garam & terigu. Didihkan susu & gula dengan api sedang. Masukkan campuran krim ke adonan mendidih. Aduk dengan cepat sampai adonan mengental. Matikan api.

• Masukkan mentega ke dalam adonan, aduk rata. Beri kuning telur kocok sedikit demi sedikit sambil diaduk. Tambahkan kayu manis, vanili & kelapa muda. Aduk rata.

• Panaskan oven dengan suhu 150-160°C. Masukan adonan ke loyang. Letakkan loyang di atas loyang dalam lain. Tuang air di loyang dalam tsb setinggi ± 3 cm. Masukkan semua di dlm oven. Panggang 20 menit. Keluarkan dari oven.

• Kocok putih telur dan gula sampai mengembang kaku. Masukan kedalam piping bag. Semprotkan topping di atas adonan, taburi dng kismis & kenari/almond cincang.

• Panggang lagi selama 20 mnt sampai topping menjadi coklat. Keluarkan adonan, taburi dengan kayu manis bubuk. Dinginkan di kulkas seblm dihidangkan.

Ingredients

• 250 ml Cream, 9 Egg yolks-beaten, 125 gr Corn starch

• 75 gr Flour, 750 ml Milk, 150 gr Butter, 200 gr Sugar

• ½ tsp ground Cinnamon, 3 young Coconut-scoop out meat

• ½ tsp Salt, 2 Vanilla pods (¼ tsp Vanilla extract)-scrape

Topping:

• 100 gr sliced Pili nuts/Almond, 9 Egg whites, Raisins

• 1 tsp ground Cinnamon, 50 gr Caster Sugar

Directions

• Combine cream, corn starch, salt & flour well. Boil milk & sugar over medium heat. Pour cream mixture into boiling milk. Stir quickly until the batter thickens. Turn off the heat.

• Stir butter into the batter well. Put in egg yolks, one at a time; stir constantly. Add in cinnamon, vanilla & coconut. Stir well.

• Preheat oven to 150-160°C. Pour the batter in a baking dish, Place the baking dish in a high edge roasting pan. Pour some water into the roasting pan (~ 3 cm high). Put them all in the oven. Bake for 20 minutes. Remove from the oven.

• Mix egg whites & sugar with an electronic mixer until stiff peaks form. Put it into a piping bag. Pipe the egg mixture on top of the pudding to cover all; sprinkle with raisins & chopped Pili nuts/Almond.

• Bake for 20 minutes until golden brown. Remove from the oven, sprinkle with cinnamon. Let it chill in refrigerator before serving.

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