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.