The influence of Dutch cuisine in Indonesia can often be seen in the desserts. Klappertaart is a well known coconut tart (aka kue kelapa or coconut cake) coming from Manado, North Sulawesi, formerly known as Celebes, an island in Indonesia. To bring it closer to home, my mother’s grandmother is from Manado. I bet her version of klappertaart must have been amazing.
Klapper is the Dutch word for coconut and taart is the Dutch word for tart. Why Dutch? Well, during colonial times Dutch traders who came to Manado brought their recipe of a dish and combined it with local ingredients, like young coconut. Actually this delicious Indo-Dutch dessert is a cross between a cake and a custard like pudding. Klappertaart is a mixture of eggs, butter, flower, vanilla sugar, flower and meat of a young coconut. Different recipes exist. Some have added diced bread and rum (making it more like a bread pudding). Also added to the mix are canarium nuts (or walnuts or almonds), raisins and powdered with cinnamon.
Klappertaart can be eaten at any time of the day and tastes good warm, at room temperature or chilled.
Try this Indo-Dutch comfort food and have a taste of two cultures coming together in one scrumptious treat.
1 lb young coconut, grated (freezer section Asian grocery store)
3 tsp. flour
6 tbsp. sugar
2 tsp. butter
1 cup of milk
1 tsp vanilla essence
salt to taste
- cinnamon powder
Enjoy – many times!
Oh and if you are not done cooking, have a go at the following sweet surprises: Kelepon