PUDDINGS

KLAPPERTAART 

(Indonesian Coconut Pudding, Tidak Dipanggang)

(Versi Bahasa Indonesia)

(The Following Recipe is written in Bahasa Indonesia, English Version Below)

Bahan - bahan:

50 gr tepung custard (bisa diganti dengan tepung maizena)

25 gr tepung terigu 

3 kuning telur (kocok biasa)

75 gr mentega

1/4 sdt garam halus

350 ml susu cair

400 - 500 ml santan

1 - 2 buah kelapa muda (ambil dagingnya saja)

50 gr kenari cincang

10 cm kayu manis
25 gr kismis (atau sesuai selera)

kayu manis bubuk secukupnya, kismis, irisan kenari untuk garnish dan taburan.

Optional : untuk tekstur yang lebih lembut, tambahkan 250 ml air kelapa muda segar. Jika ingin, tambahkan 1 sdt rum esens, 1/2 sdt bubuk vanilli.

Cara Membuat:

• Kukus atau rebus sebentar kelapa muda agar tidak berlendir, lalu potong - potong kecil.
• Sementara mengukus kelapa muda, panaskan santan dan 200 ml susu cair dengan api sedang (gas mark 3).
• Larutkan tepung custard/maizena dan tepung terigu dengan 150ml susu cair.
• Setelah rebusan santan dan susu cair mendidih, matikan api dan masukkan mentega sambil diaduk.
• Masukkan larutan tepung custard/maizena & tepung terigu perlahan lahan sambil terus diaduk.
• Masukkan telur yang sudah dikocok, gula, bubuk vanilli (jika suka), potongan kelapa muda, dan kayu manis.
• Hidupkan api (sedang) dan aduk pelan semua campuran bahan hingga mengental, lalu masukkan kenari.
• Setelah meletup - letup, masukkan kismis sambil terus di aduk.
• Diamkan selama 30 menit - 1 jam. Setelah dingin, dapat ditambahkan rum essence secukupnya (rasa nikmat tidak berkurang, tanpa rum essence).
• Tuang ke dalam loyang roti atau cup es krim, lalu garnish dengan taburan kayu manis, potongan kenari dan kismis.

* Untuk 12 - 13 cup.

Note: rum essence dan bubuk vanilli mengandung alkohol.


(English Version)

Ingredients:

50 g custard powder or cornstarch

25 g all purpose flour

3 egg yolks (beat with fork or whisk)

75 g margarine 

1/4 tsp table salt

350 ml milk

400 - 500 ml *coconut milk (the water that comes from the grated meat of a coconut)

1 or 2 green young coconuts (use the meat from both)

50 g canary nuts (finely minced)

10 cm/ 4 inches cinnamon stick
25 g raisins (or more if you like)

enough cinnamon powder, some extra raisins and sliced canary nuts, for garnish

Optional : For softer texture, add 250 ml fresh coconut water. Also if you like, add 1 tsp rum essence, 1/2 tsp vanilli powder or vanilla essence.

*Coconut milk is made from simmering one part shredded coconut in one part water.

Directions:

• Steam or boil young coconut meats for a few minutes, so they aren't easily gone bad. Then cut them into small dice.
• Meanwhile, you can boil coconut milk and 200 ml milk, with medium heat (gas mark 3) or lower.
• Dissolve custard powder and flour in a bowl with 150 ml milk.
• When the mixture of coconut milk and milk reach the boiling point, turn off the heat. Add margarine and stir to melt.
• Add the dissolved custard powder and flour and keep stirring gently.
• Sift the beaten egg yolks into the mixture while stirring gently, add sugar, diced young coconut meats, and cinnamon stick, (also add vanilli powder or vanilla essence if you like).
• Turn back the heat in medium level and stir gently the mixture until it's thick enough to coat the back of the spoon, then add minced canary nuts.
• Once the mixture starts bubbling, add raisins and stir gently.
• Turn of the heat, and let the mixture sit for about 30 mins to an hour.
• Once it's cooled add a teaspoon of rum essence, if you like
• Pour the mixture into loaf pan or ice cream cups with lids. 
• Garnish with sprinkle of cinnamon powder, sliced canary nuts, and raisins.

* Servings: makes about 12 cups (small size of ice cream cup).

note: rum essence and vanilli powder contain alcohol.



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