KLAPERTART

KLAPERTART

Klapertart is a popular baked custard pudding, which uses young coconut flesh  to give it a trademark  taste. The origins of this pudding are  in Manado,  Sulawesi regions of Indonesia, again the Dutch influence is Dominant here. Its a pretty simple and delicious dessert.

Having had a sweet tooth since childhood I loved this pudding when I first had it in Jakarta, a very familiar taste of the custard which my mom made when we were kids, of course my mother made custard the Indian or sindhi way, adding banana and chickoo.

This baked custard has a lot of other ingredients like coconut, raisins, almond flakes and not forgetting the main flavours of rum and cinnamon. These flavours come together and form a unique tongue tickling tasty pudding.

Ingredients for klapertart

• 300 ml milk

• 150 ml whipping cream

• 150 gms sugar

• 30 g all purpose  flour

• 15 g cornstarch

• 25 gms butter

• 1/4  tsp salt

• 3 eggs yolks

• 150 g young coconut meat, ( from drinking coconut)

• 25 g raisins ( optional to soak in Rum for few hours, I soaked for 2 hours)

• 25 g almond, chopped, or flakes( i used flakes)

• 3 tbsp rum or 1 tbsp rum essence

• 1 tbsp vanilla essence

Top layer

• 3 eggs whites
• 50g sugar
• 1 tbsp flour

Topping

• 25 g raisin

• 25 g almonds flakes

• 2 tsp ground cinnamon

Preparation of klapertart

Step 1

• In a small container, mix a portion of the milk (around 100 ml) 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. Add butter and mix well. The custard will be very thick at this point.

• Whisk the cream untill soft peaks are formed, add in the milk flour sugar mixture, and the egg yolks. Mix well and finally add raisins, almond flakes , coconut and essence.

• Pour the mixture into a greased  pyrex dish

• Bake at 160° C for about 25 minutes in a preheated oven.

Step 2
Whisk egg whites till soft peaks are formed, add sugar and flour, whisk again till stiff peaks form.

Remove the custard from the oven and pour the  egg white mixture over the custard, neatly.

Step 3
Finally, sprinkle almond flakes, raisins and cinnamon powder over the egg whites.  Bake once more for 20 to 25 minutes in the oven at 160°C until golden brown.

Cool, and refrigerate until serving time.

** I divided the pudding into 2..

GOLDEN PINEAPPLE TARTS/NASTAR NANAS.

Nastar or Pineapple tart is a small, bite-size pastry filled with pineapple jam, commonly made during festivals such as christmas or Ramzan Idd. These delicate, literally melt in the mouth tarts and are so delicious that you cannot stop at one. Here margarine works better than butter, imparting a lovely fragrance. During festivals its very common for Indonesian ladies in villages and small towns to come together, making 1000’s of these tarts , boxing them and marketing them, like a cottage industry. As they are popular gifts

The first time I had these, I was blown off by the taste of these.
Do try these delicious easy to make tarts.

https://youtu.be/uRqe3VazQzU

Ingredients for Pinapple filling

300 gms fresh pineapple coarsely blended.
60 gms Sugar.
1 star anise
Small pc of cinnamon
2 or 3 cloves
Method.
Put the pinapple pulp in a sauce pan along with spices and sugar, cook untill you see a jam like consistency, ( discard spices) Pls do not overcook, remember it becomes harder on cooling down. Remove on a plate, and make 4 gms(1/2 tsp) size balls and chill in the refrigerator while you make the tart covering.

Ingredients for tart
All Purpose Flour 100 gms
Cornstarch 40 gms
Unsalted butter or margarine 100gms
Milk powder 44gms
Fine sugar 44gms
Egg yolk 1
1/2 tsp salt

Cream butter and sugar in a bowl using a whisk or spatula.
Add the egg yolk and mix again
Add APF, cornstarch, salt and milk powder.
Mix well and bring the dough together still using spatula.
Now pinch off 9 to 10 gms of the dough
( roughly about 30 balls)
Flatten each ball on your palm , place the pineapple ball on it, and bring the edges together, roll to form balls.
Place all the balls on a baking sheet lined with parchment and bake in a preheated oven @140 degrees celcius for 30 mins.

Remove, wait for 10 mins till the tarts are slightly cool, and brush eggwash over the tarts twice over.
Bake again for 15 to 20 mins.

Cool and enjoy

Egg wash
Mix together 2 eggyolks, 1 tbsp of oil and 2 drops of yellow colour( colour is optional).

You can watch how to make these on this link

Indonesian steamed cake aka Kue Pepe

Kue Pepe or Indonesian steamed cake

This 9 layered cake is very popular in south eastern countries, every country has its own take on this. Mostly its pandan flavour based. The proof of a good made KUE is the ability to peel off the layers, . This traditional  cake is easy, but a little time consuming. 7 mins between each layer, and a final 25 mins to finish off. The texture will be glutininous and a bit sticky. This kue uses no oil. Its available at most markets and bakeries. Cut into slices and wrapped neatly in plastic.
The satifaction in making  it at home is awesome.  Pls do try it.
Because I made it with mocha flavours, it resembles the goan cake Bebenica.
But I understand that Bebenica is baked. This is steamed.

Recipe credits go to my son Karan who made it for his youtube channel

.https://youtu.be/0Y1lxTavKRg

I will share the step by step photos in comments.
Ingredients.
The recipe is –

– 200 ml thick coconut milk
– 400 ml water
– 150 gms tapioca flour

– 75 gms all purpose flour
– 200 gms sugar
– 1 tsp vanilla powder (can substitute vanilla essence if you prefer)
– 1/2 tsp salt
– 1 heaped teaspoon instant coffee ( dilute with 1 tbsp hot water)
– 1/2 tbsp cocoa powder( dilute with 2 tbsps hot water)

Method
Mix together tapioca flour, all purpose flour and sugar and salt, and vanila powder.
Now mix coconut milk and water, and add to the dry ingredients slowly, mix well till it forms a smooth batter.  ( can strain to make sure there are no lumps).
Divide the batter into 3 bowls. Following the ratio 2:1:1.

Now keep the bigger bowl aside.
Into remaining 2 bowls add diluted coffee and diluted cocoa powder.
Grease a rectangular container properly.

Heat a steamer, when its hot, place the container in it, and put 2 ladles of chocolate batter. Cover and steam for 7 mins. Next add 2 ladles of white batter. Steam for 7 mins. Now add 2 ladles of coffee batter. Steam for 7 mins. Keep alternating flavours till the last layer. Steam for 25 mins.
Remove the container and let it cool completely for few hrs, gently loosen it with a spatula and overturn on a chopping board which is covered with a plastic sheet.( important).
Next wrap the knife in a plastic and then cut the slices.( we find this easier)  Can try greasing the knife too.
Enjoy 

Fusion Indian caramel flan

Caramel, the name itself will get you imagining a beautiful golden river of sugar . Endless are the desserts which have caramel incorporated into them. Its a world wide favourite. Be it the salted caramel icecream or the luscious flans. Not to forget the alpenliebe caramel candy or the carmello cadbury chocolate both my favourites. Call this a flan, or a caramel custard , or a pudding, this dessert is always drool worthy.
Today’s recipe is my version of the caramel flan with a indian twist to it.

I have added cardamon and saffron with rose essence highlighting the pudding.
Recalling childhood days when we did not own an oven. Mummy made this pudding by steaming it . Of course she did not call it a flan, instead named it as bedhe ji pudding( egg pudding). And she always used cardamom as a flavoring . I never tried making this delicious pudding, only because either my mom or my sister always made this on my trips to India. This custard is also very popular in Parsi cuisine, called the lagna nu custard, normally served during weddings. The Parsi variation is more richly made. One of the best caramel custard pudding,I have ever eaten would be at the Dorabjee and sons Restaurant which is situated at dastur meher road , Pune. You can find the best authentic Parsi food here.
In recent years I have tried many receipes to get a good caramel flan, and this method is top rated in my diary.This flan be made by either baking it in an oven using a water bath, or by steaming it directly in a steamer.
Do try this recipe and relish it cold.

Ingredients
3 cups of full fat milk
200 ml condensed milk
3/4 cup sugar
4 eggs( at room temperature)
1/2 tsp saffrons strands soaked in a little hot water
1 tsp cardamom powder
1/4 tsp rose essence

Method
1. Boil milk and condensed milk together with the cardamom powder. Once it boils, shut the flame and keep aside. Cool completely.
2. To make the caramel, put 3/4 cup of sugar and 1/4 cup of water in a pan and heat on high heat untill sugar melts and starts browning .At this point lower the heat and allow the sugar to turn to a beautiful golden brown liquid. Try not to stir in between. Transfer this caramel to either one big oven proof dish or divide it into 2 dishes. Allow the caramel to cool.
3. Beat 4 eggs lightly and add to the cool milk mixture. Mix well and strain this mixture.
4. Add the saffron liquid and rose essence to the milk and egg mixture.
5. Pour into the caramelized bowls , cover the bowls with aluminium foil .
Bake in a preheated oven at 170 degrees celcius for 60 mins.
Cool completely before transferring to the fridge..

Overturn the caramel onto a serving platter at the time of serving.

Garnish with sliced almonds and pistas.

* For the water bath baking, I put the flan dishes in a baking tray and poured hot water into the tray , to come upto 1/4 level of the dishes.
Using this method, the flan does not dry up and retains its moisture.

Beetroot Halwa

Awesome rainy weather calls for food which is rich, sweet and hot. Watching the rains pitter pattering from the comfort of our home gives all of us a warm comfortable feeling, of course childhood days of running around in the rains, deliberately jumping into puddles of rain water just for the fun of it are treasured and fun filled memories.

Foods which are energy giving are of course preferred during winters and monsoons, which brings us to the recipe I will be sharing today with you, beetroot halwa. This dish was never cooked at home maybe because mummy normally stuck to sindhi cuisine, of which she was master chef. But beetroot was definitely served in the form of salad, be it the simple garden salad which consisted of boiled beet cut into circles, topped with grated carrot, sliced red onion and dressed with salt, pepper and a squirt of lime juice and garnished with freshly cut corriander leaves, or in a boiled vegetable salad tossed with homemade mayonnaise, to which it imparted a lovely pink colour. Those were the basic salads which were served at home while we were kids, simplicity being the norm in the good old days. The other form of beetroot which I personally love to this day , is the beetroot cutlet served at the Priya restaurant , main street.. Pune. No visit to Pune is complete without me eating this wholesome cutlet, still served exactly the same way it was served in the early seventies, deep fried crispy goodness enclosing a soft sticky beetroot mixture, slightly sweet, topped with shredded lettuce leaves, and sweet tomato sauce and spicy green chutney, the balance of flavours is amazing.This amazing root is full of vitamins and is a super healthy vegetable, advised by doctors to consume on a regular basis,

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especially for those who are anemic Back to the recipe of beetroot halwa, I came across this simple recipe while browsing the net , changed it to my liking, made it and loved it. It is unbelievably simple to make. Best had chilled, and in small servings. Do try this delicious recipe .

Beetroot Halwa

Ingredients

250 gms peeled and grated beetroot

1 cup milk

2 tbsps ghee

3 tbsps sugar or to taste

2 tbsps condensed milk

1/4 cup of coarsely chopped nuts( cashew nuts, almonds and some pistas)

extra nuts finely chopped for garnish

1 tsp poppy seeds for garnish

1/2 tsp cardamon powder

Method

1.. Heat one tbsp of ghee in a non stick pan and add grated beetroot.

2.. Saute till moisture starts evaporating and ghee separates from the beet.

3.. Add the milk and cook on a medium flame till it reduces and thickens.

4.. Add sugar at this point and the condensed milk, stir frequently till the liquid reduces totally, and the halwa starts leaving the sides of the pan..

5.. In a separate pan, heat one tbsp of ghee and add the coarsely chopped nuts and saute till light golden brown. Add the nuts along with the ghee to the halwa. mix well and add the cardamon powder.

6.. Halwa ready to be served .

7.. Dust with the finely chopped nuts and poppy seeds.

Cocoapple barfi

An apple a day keeps the doctor away, we have grown up hearing this phrase. Apples have formed their own niche in the dessert world. Who can resist a warm apple pie with a rich aroma of cinnamon and topped with a scoop of vanilla icecream? or a buttery crisp apple crumble .. comfort food at its best. Even the worlds best known vinegar is apple cider vinegar. Easily available all over the world in different varieties such as granny smith, gala, red delicious etc. Each country having their own favourite recipes for apples.

Apples also played an important part in sindhi weddings many years ago, all the fruit hampers sent to the grooms home would surely include at least two dozen apples, among other fruit. Red kashmiri apples were considered the best. My mother used to make an awesome apple murbo, or apple preserve made in sindhi style using saffron, cardamom and sugar. The memory of this murbo can still make my mouth water, chunks of apples or mango in a thick sugar syrup infused with strands of saffron and cardamon seeds. Mummy usually gave us murbo to eat with a phiki koki, saltless sindhi koki or flat bread. Murbo was also my amma( grandmom’s) favourite.

Many of us familiar with apple kheer or rabri. But apple in a barfi form was something I had never thought of , until I stumbled across the recipe on internet recently. I tried it and liked it, so today i would like to share this recipe with you, do try it. Its a very simple recipe, easy to make and best eaten chilled.

Cocoapple barfi

Ingredients

3/4 cup of fresh coconut

1 1/2 cup of grated red apple

1/2 cup dancow milk powder

1/2 cup sugar

1/2 tsp saffron strands soaked in a little hot water

1/4 cup chopped nuts( almonds and pistas)

1/2 tsp cardamom

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powder

1 tsp of kewra water or few drops rose essence

2 tbsps ghee

Method

  1. Heat a pan and roast the coconut till the colour changes slightly and there is a nice coconutty fragrance in your kitchen…keep aside in a bowl.
  2. . In the same pan, add 2 tbsps of ghee and add the grated apples to the pan, saute on medium heat until the liquid evaporates from the apples, at this point You can listen to some old bollywood songs..
  3. . Add the milk powder, sugar and coconut to the apple mixture in the pan, and keep stirring till the barfi starts coming together and leaves the sides of the pan.
  4. .Add the soaked saffron strands and cardamom and stir .
  5. Lastly add the nuts and kewra water. and continue stirring until ghee separates.
  6. Pour onto a greased tray and top with finely chopped nuts or varkh..
  7. Cool completely and refrigerate.
  8. This barfi has a soft texture , so is rather delicate, hence it is best served chilled.

The tricoloured steamed cake

Cakes, we all have grown up eating cakes of various types in our childhood, and even as adults. Cakes are a symbol of celebrations,Birthdays, anniversaries, weddings, engagements etc, all call for a cake to be cut. From simple sponge cakes, to the decadent fondant cakes, the world has a cake for everyone”s taste. Each country has their own popular cakes, some cakes even named after the country or region they come from, for instance the madeira cake named after a Portuguese island is a light sponge cake normally flavoured with lemon and eaten with jam. And many more, black forest cake, lamington cake to name a few. Nowadays cakes are decorated beautifully, taste fabulous, are decadent in their richness, covered with chocolate ganaches and various other delicious toppings. Top class bakeries via with each other in producing cakes par excellence. We can choose cakes as per our choice, vegan, eggless, gluten free etc.. the public is well pampered as bakeries can cater  to almost all requests, and we are spoilt for choice.

Back to Pune, the city where I grew up, the cakes we ate then are the cakes we crave for today, simple cakes like the pound cakes of kayani bakery or the glass cakes from royal bakery, melt in your mouth cakes with the taste of real butter. These bakeries are still doling out the very same cakes of the same quality with the addition of mawa cakes, plum cakes etc. Till today the cakes are sold out in record time with people queuing up to buy the cakes for home consumption or even sending them to relatives in other cities.

Jakarta is a city where we can get the most amazing cakes, which are truly out of the world, I have yet to taste better, some of my own good friends and relatives can make the most amazing eggless cakes.  This country so rich in heritage and culture has been my home since 33 years, and has taught me so much. Even though baking is not exactly my forte, I do manage simple cakes mostly vegetarian,  used as bases for my desserts.. But the recipe I will share with You today is a steamed cake, commonly known as  BOLU KUKUS. This cake was made very often when my children were growing up and needed something to have for a evening snack. It contains no oil at all, and has a different texture as compared to a baked cake. This cake is light on the stomach and is delicious.

 

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TRICOLOURED STEAMED CAKE.. BOLU KUKUS

INGREDIENTS..

4 EGGS

200 GMS SUGAR

150 GMS FLOUR

65 ML OF THICK COCONUT MILK ( I USED THE TETRA PACK)

1/2 TBSP OF SP..( CAKE EMULSIFIER, AVAILABLE IN SUPERMARKETS OR AT BAKING SPECIALITY STORES)

METHOD

GREASE A MEDIUM SPRINGFORM CAKE PAN LIGHTLY

PUT  WATER IN A STEAMER AND PUT ON THE HEAT

NOW BREAK THE EGGS INTO A STEEL MIXING BOWL, ADD SUGAR AND THE SP

BEAT WELL WITH A ELECTRIC BEATER AT HIGH SPEED, UNTIL THE MIXTURE DOUBLES IN SIZE AND TURNS A PALE WHITE COLOUR .

SLOWLY ADD THE FLOUR AND COCONUT CREAM ALTERNATELY, AT THIS POINT U CAN REDUCE THE SPEED OF THE MIXER.

DIVIDE THE CAKE MIXTURE IN 3 PORTIONS EQUALLY, AND ADD 3 DIFFERENT FOOD COLOURING AND FLAVOURING FOR EACH PORTION…( I USED STRAWBERRY, LEMON AND PANDAN FLAVOURING AND COLOURING)

NOW PUT ONE PORTION OF CAKE MIXTURE INTO THE PREPARED SPRINGFORM TIN AND PUT INTO THE HOT STEAMER FOR 10 MINS.

AFTER 10 MINS , OPEN THE STEAMER, IF THE CAKE IS SPINGY TO TOUCH, POUR THE SECOND LAYER AND STEAM ONCE MORE ON HIGH HEAT FOR 10 MINS, FINALLY ADD THE THIRD LAYER, AND STEAM FOR ABOUT 20 MINS..

REMOVE THE CAKE PAN FROM THE STEAMER AND SET ASIDE FOR AN HOUR TO COOL COMPLETELY, LOOSEN THE SIDES OF THE CAKE WITH A KNIFE AND GENTLY OPEN THE SPRING FORM CAKE, READY TO SERVE.