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Tuesday, October 25, 2011

Klappertaart (Indonesian Coconut Pudding)


In Indonesian & English

Bahan                                                                   
- 250 ml Krim, 125 gr Maizena     - 2 bh Vanillie kering (¼ st Vanillie bbk)-kerat
- 75 gr Terigu, 9 Kng telur-kocok  - 3 Kelapa muda-kerok dagingnya
- ½ st Garam, 200 gr Gula          Utk Topping:
- 750 ml Susu, 150 gr Mentega     - 9 Putih telur, 1 st Kayu manis bbk, Kismis
- ½ st Kayu manis bubuk             - 100 gr Kenari/Almond cincang, 50 gr Gula hls

Cara membuat
-   Campur rata krim, maizena, garam & terigu. Didihkan susu & gula dng api sedang. Masukkan campuran krim ke adonan mendidih. Aduk dng cepat sampai adonan mengental. Matikan api.
-   Masukkan mentega kedalam adonan, aduk rata. Beri kuning telur kocok sedikit demi sedikit sambil diaduk. Tambahkan kayu manis, vanillie & kelapa muda. Aduk rata.
-   Panaskan oven dng suhu 150-160°C. Masukan adonan ke loyang. Ltkkan loyang di atas tatakan utk memanggang yg agak tinggi. Tuang air di tatakan panggang setinggi ± 3 cm. Mskkan semua di dlm oven. Panggang 20 mnt. Keluarkan dari Oven. Bila menggunakan buah Vanillie kering, buang Vanillie.
-   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, 125 gr Corn starch      Topping:
- 75 gr Flour, 150gr Butter, ½ tsp Salt   - 9 Egg whites, 50 gr Caster Sugar
- 9 Egg yolks-beaten, 750 ml Milk         - 100 gr sliced Pili nuts/Almond, Raisins
- ½ tsp ground Cinnamon, 200 gr Sugar    - 1 tsp ground Cinnamon
- 3 young Coconut-scoop out the meat
- 2 dried Vanilla pods (¼ tsp Vanilla extract)

Directions
-   Combine well cream, corn starch, salt & flour. Boil milk & sugar over medium heat. Pour cream mixture into the boiled milk. Stir quickly until the batter becomes thick. Turn off the heat.
-   Add butter into the batter, stir 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). Place them all in the oven. Bake for 20 mins. Remove from oven. If you`re using dried Vanilla pods, discard them.
-   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 mins until golden brown. Remove from oven, sprinkle with cinnamon. Let it chill in refrigerator before serving.

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