From the title alone, it’s clear that this klappertaart cake is stuffed with Western nuances and influences, specifically the Netherlands together with the Dutch colonial interval within the nation. Sure, this typical cake from the town of Manado, North Sulawesi, is the results of a modification and a mix of Western flavors with conventional Indonesian elements, specifically coconut. Generally it is usually written with a shorter spelling, specifically klapertart.
This klappertaart cake is normally served to friends and kin as one of many particular treats for large days of celebration equivalent to Christmas and New 12 months’s Day. Likewise with Eid al-Fitr or Chinese language New 12 months for instance, this klappertaart cake continues to be appropriate to be served as a dish that may enliven the festive environment.
INGREDIENT :
500 gr younger coconut meat from 7-8 younger coconuts,
put aside the water
175 ml recent milk/coconut milk, warmth it
2 slices of skinless sq. bread
50 gr wheat flour
125 gr sugar
5 eggs
30 g walnuts, coarsely chopped
50 gr raisins
1/2 tsp vanilla
Baking paper and margarine to style
HOW TO MAKE :
1. Soak the white bread with milk / coconut milk till comfortable, mash, put aside.
2. Boil the coconut flesh with coconut water for about quarter-hour. Elevate and drain.
3. Beat eggs and sugar till dissolved. Add flour, combine nicely. Add the soaked white bread, younger coconut, walnuts, raisins, and vanilla, combine nicely. Pour right into a baking sheet that has been lined with parchment paper and lined with margarine.
4. Bake in an oven with a warmth of 170°C – 180°C till golden brown for +/- 35 minutes. 5. Elevate. After cooling, the klappertaart cake is able to be reduce into items and served.
For 16 items.
Photograph : Okefood
