If you have the chance to visit Manado-North Sulawesi one day, you’ll find another Dutch-influenced dessert: Klappertaart (literally, coconut tart). It is a popular dessert in Manado, and a lot of bakeries are making good profit from its high demand (in 2011, the price for one 8-inch round cake pan is around $28, quite pricey for Indonesian desserts). This delicious dessert is associated with Manado because it originated from this city. In Manado international airport you’ll even find a bakery stall selling cups & pans of klappertaart that you can buy as a gift from Manado.
The influence of Dutch cuisine can be found in the mixture of milk, eggs, butter and flour that are thickened by heat. This thick custard also includes vanilla and rum, which creates a very tempting aroma. To me, baking the custard was a delicate task; as you can see in the photos my klappertaart seems a little too dark around the sides – a sign that it was overcooked. But hey, it wasn’t bad for a first try
Here’s the recipe:
- 150 gr sugar
- 500 ml 2 percent milk
- 50 gr all purpose flour
- 25 gr cornstarch
- 3 egg yolks, whipped
- Coconut meat (from 2 coconuts or canned coconut, drained. Just make sure that it’s from a young coconut since the old ones are hard to chew.)
- 50 gr diced walnuts
- 75 gr butter
- 25 gr raisins
- 2 teaspoons cinnamon powder for topping
- 3 tablespoons vanilla essence
- 3 tablespoons rum or imitation rum
- Shredded cheese for topping (optional)
- In a small container, mix a portion of the milk (around 200 cc) with flour and cornstarch. Set aside.
- Heat the rest of the milk with sugar. Keep stirring.
- Slowly pour the mixture of milk and flour, stirring continuously. Bring to boil and then turn the heat off.
- Fold in butter to the mixture, then add the walnuts, raisins, vanilla essence and rum.
- Fold in the whipped egg yolks. Add the coconut meat.
- Pour the mixture into a cake pan. Put the raisins, walnuts, shredded cheese and the cinnamon as toppings.
- Bake at 160° C for about 30 minutes until they turn golden.
Some people like to top the custard with meringue (whipped egg whites), but I’m happy with this version.