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..

Roses to indian culture and cuisine..

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The rose in all its glory, is incorporated in various forms in indian culture, be it GULAB ATTAR adorning the wrists of the nawabs or the mughals, or the GULAB JAL or rose water used in beauty regimes when mixed with chandan for face packs. Not forgetting rajesh khanna singing to nanda..”gulabi ankhen jo teri dekhi” gulabi ankhen??? 🙂 nonetheless a lovely song…

. A few drops of rose essence added to any mithai or dessert makes a whole lot of difference.Think of the divine gulab jamuns actually named after this wonderful flower. Rose petals are great as a garnish in sweets like saturfeni and phirni. And of course not forgetting GULKHAND which is used in various preparations such as paan and icecreams.

But the one use of dried rose petals I learnt from my mother was to use it in the making of garam masala…for years my garam masala has been made by my mom. Using dried rose buds in garam masala balances out the heat of the spices used like cinnamon cloves cardamom nutmeg etc…some years ago , on a visit to Dubai, wandering around the spice souk I came across mounds of different colour dried rose petals which were a treat to the eye. I believe dried rose petals are used in middle eastern spice mixes..

The aroma of freshly ground garam masala with dried rose bud petals literally fills the kitchen with a divine fragrance..using just a teaspoon in any gravy is enough to infuse it with a wonderful taste and aroma…today i share with you this wonderful garam masala recipe…

GARAM MASALA ALA MUMMY

250 gms cummin seeds..(jeera)..washed and dried in the sun

100 gms each

poppy seeds..(khus khus)..

caraway seeds (shah jeera)

cinnamon ( dalchini) .. break into small pcs to make grinding easy

cloves(laung)

nutmeg (jaiphal)..tip..grate the nutmeg to make grinding easy

mace (javitri)

cardamom (choti elaichi)..i use whole elaichi

black cardamom ..seeds only..( badi elaichi)

bay leaves (kamal pat)..throw away the stems

baby rose buds..preferably pink rose..( pink gulab ki kali)

corriander seeds ( dhania)

METHOD..

pick and clean all the dry spices.. and grind them well… store in jar in the freezer compartment of your refrigerator..Use as required