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Learn how to make this Manado-style baked klappertart that is creamy contrasting with texture from young coconut, nuts, and raisins for texture. It is such a delicious and easy dessert to put together.
What is klappertart ?
Klapertaart is a traditional Indonesian dessert originating from Manado, North Sulawesi. The name “klappertaart” translates to “coconut tart” in Dutch. Indonesian cuisine has a heavy Dutch-influence, reflecting Indonesia’s colonial history. This rich and creamy dessert is made primarily from young coconut (known as “kelapa muda”), combined with milk, butter/margarine, sugar, and eggs. Flavorings such as vanilla, rum, or cinnamon, and sometimes raisins or nuts are added for extra texture.
Baked or steamed klappertart
This recipe features the baked version, which I love! I like the texture contrast in a creamy and rich (legit) dessert like this. The steamed version is great too. Simply steam the assembled klappertart over medium heat for 15 minutes. My kids prefer the baked version, so I usually do that.
Klappertart Panggang (Baked Coconut Custard)
Ingredients
- 300 g whole milk
- 300 g coconut water unsweetened
- ¼ tsp salt
- 60 g corn starch
- 80 g sugar
- 3 egg yolks from large eggs
- 50 g unsalted butter
- ½ tsp vanilla extract
- 50 g raisins plus more for topping
- 190 g young coconut meat
- 40 g sliced almonds plus more for topping
Toppings:
- 3 egg whites room temperature, from large eggs
- ¼ tsp cream of tartar or use lemon juice/vinegar
- 24 g sugar
- Ground cinnamon to your taste
Instructions
- Preheat the oven to 350 F (180 C) for conventional oven, 330 F (165 C) for convection oven. Place a large baking pan to preheat together with the oven. We will set the mini loaf pan on top of this to bake
- I use 6 disposable mini loaf pan (5 3/4 x 3.5 x 2 inches). Grease the pan, with non-stick spray or use some oil, on all sides
Prepare the custard:
- Whisk milk, coconut water, salt, cornstarch and egg yolks in a mixing bowl.
- Strain the mixture into a medium saucepan to get rid of any lumps. Add sugar to the saucepan.
- Put the saucepan on the stove over low heat and keep whisking. It may seem like nothing is going to happen at first but keep whisking and you will start seeing some lumps and the mixture will thicken. Stir in the butter, raisins, and coconut meat and keep whisking until the butter melts.
- Remove from the heat. Add vanilla extract and stir to combine
- Divide the custard into the pan equally
Prepare the toppings:
- Place the egg whites in a clean mixing bowl. Make sure there is no grease in the bowl and the whisk. Start whipping the egg white on medium speed, speed 4 until it forms bubbles. Add cream of tartar and continue to whip for another minute. Add the sugar and whip until the meringue is firm and bent slightly at the tip
Assembling:
- Divide the meringue equally among the pan. Use a rubber spatula to spread the meringue on top of the custard and then smooth with the spatula. Sprinkle with some raisins, chopped walnuts, and ground cinnamon on top of the meringue
Baking:
- Place the mini loaf pan on a large baking pan that has been preheated together in the oven earlier. Bake for 20 minutes. Remove from the oven and let them cool completely on a cooling rack
To serve:
- Klappertart can be served warm or cold. If you want to serve it cold, let the custard cool completely and then cover with a cling wrap and put them in the fridge to chill overnight. They taste really good and refreshing when eaten cold
*Nutrition facts are just estimates and calculated using online tools*
Ingredients and substitutions
1. Whole milk
I highly recommend using whole milk for a smooth creamy texture
2. Coconut water
I use unsweetened coconut water. You can also replace this with the same amount of whole milk
3. Cornstarch
No replacement for this. It is used to thicken the custard
4. Young coconut meat
This is available in the freezer section of Asian grocery stores. If you can access fresh young coconut, you can drink the juice and then scrape the meat from the coconut too.
5. Eggs
The yolks and whites are separated but both are used in the recipe
6. Sugar
I used granulated sugar. You can use caster sugar
7. Vanilla extract
I use pure vanilla extract
8. Cinnamon
Use good-quality ground cinnamon. If you don’t like cinnamon, you can skip, but klappertart usually uses lots of cinnamon
9. Raisins
I use dark raisins. You can use golden raisins if you prefer
10. Sliced almonds
Kenari is usually used in traditional klappertart. The thing is, when you ask an Indonesians whether kenari is an almond or walnut, some tell you it’s almond and some say it’s walnut. LOL. But to be honest, I think it’s almond. If you don’t have almonds, you can use walnuts, which I did in this case because that’s all I have.
How to store klappertart
1. Let it cool down completely at room temperature
2. Wrap with cling wrap and store in the fridge for up to 5 days
3. Klappertaart can be served cold. If you prefer it warm, simply reheat it for a few seconds in the microwave
4. Do not freeze klappertart as the texture changes
2 comments
Hi Marvelina, how long to whip the egg white? I made this and it tasted delicious even though the egg white couldnt reach that firm texture. Perfect for summer. Thanks for the recipe.
Hi Rhina, using a standmixer probably about 5 minutes total. If you are using a handheld mixer, it may take a bit longer to reach that firm peak.