Daily Cooking Quest

easy Indonesian recipes

Klapertart Bandung - Coconut Choux Cake

Klapertart is a traditional dessert from Manado, a custard like cake with plenty of young coconut flesh mixed in the cake batter, and the entire thing is then steamed until fully cooked. Unlike the traditional Manado version, the Bandung version takes cue more from choux pastry, but still with plenty of young coconut flesh mixed in the batter. And unlike the traditional steamed version, this one is baked in the oven.

Klapertart Bandung - Coconut Choux Cake

Klapertart Bandung - Coconut Choux Cake

In Indonesia, especially when you go further away from the cities, oven is not something commonly found in every household, so a lot of desserts are made by steaming, which is exactly how the traditional klapertart was born. But in the US, I found that it is the opposite, more households own an oven compared to a steaming pot big enough to fit a cake pan. This is why I think I want to introduce the baked version of klapertart in my blog. And also, I love choux pastry, we call them kue sus in Indonesia, and this is almost like choux in a cake form :)

Klapertart Bandung - Coconut Choux Cake

Klapertart Bandung - Coconut Choux Cake

Klapertart Bandung - Coconut Choux Cake

Categories:

Cuisine:

Prep Time: 10 mins

Cook Time: 1 hour 10 mins

Total Time: 1 hour 20 mins

Serves: 16

Ingredients

  • 60 gram unsalted butter
  • 200 ml water
  • 1/2 teaspoon salt
  • 165 gram all purpose flour
  • 5 eggs
  • 100 gram granulated sugar
  • 100 ml milk
  • 2 tablespoon rum
  • 250 gram young coconut flesh

Instructions

  1. Preheat oven to 180 Celcius (355 Fahrenheit). Butter an 8"x8" pan and set aside.
  2. In a sauce pot, melt together butter, water, and salt. Take off from the heat.
  3. Add in the flour into the pot. Use a hand mixer to beat together until well mixed.
  4. Add in eggs, one at a time, and continue beating until well mixed.
  5. Add the sugar, and continue beating until well mixed.
  6. Pour in the milk slowly, continue beating, until well mixed.
  7. Pour in the rum, continue beating until well mixed.
  8. With a spatula, fold in the young coconut flesh into the batter. Mix well, then transfer to the prepared pan.
  9. Bake in the middle rack of the preheated oven for 60-70 minutes, until the edges and top is golden brown. The cake will rise while being baked, but it will deflate slightly once taken out from the oven.
  10. Cut into 16 squares, serve warm.

Comments

  • Vita says:

    This looks really lovely, must taste really lovely too!

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