Klapertart

Today is my birthday. I have planned to make simple dessert and for my birthday cake. So today, I made Klapertart. It is original from North Sulawesi (Manado). Klapertart is like pudding, better eat cold. Have two system how to make klapertart are bake and unbake. Now, I make with bake and when you bake you must use au bain marie system (steam and bake).

My kids have given me two nice present. They have given me gifts that they create their own drawings. So nice. I love you my dearest kids.

Now, I will share to you how to make Klapertart.

Ingredients :

• 750 ml fresh milk.
• 125 - 150 gr sugar. (If you don't like too sweet, you can reduce and you can add if you like sweet).
• 250 ml whip cream.
• 75 gr maizena.
• 75 gr all purpose flour.
• 50 gr custard.
• 150 gr margarine/butter.
• 6 yolks, beaten lightly.
• Young coconut meat as needed, better more.
• 1/2 tsp of essence vanilla.

Toping :

• Meringue : 6 egg whites, 1/4 tsp salt, 1 tsp lemon juice (for stabilizer you can skip if you don't like), 4 tbsp sugar and 2 tbsp all purpose flour.
• Rainbow Chocolate Rice
• Ground cinnamon.
• Cheddar cheese, grated. 

Instruction :

1. Mix whip cream liquid, maizena, flour and yolk. Stir until soft and combine evenly with whisk hand. Set aside.
2. Preheat fresh milk and sugar, stir until sugar melts and milk gets hot with low flame.
3. Add the mixture of whip cream liquid to boiling milk. Stir quickly until smooth and curding. Stirring constantly until the dough is hot and bubbling. Turn of the flame.
4. While the dough is hot, add butter /margarine, stir until combine evenly and butter melts.
5. Add meat of young coconut and essence vanilla, stir again until combine evenly.
6. Prepare heat resistant pan, spread with butter/margarine. Pour the dough into pan.
7. Preheat oven 170°C, bake with au bain marie system. The first bake 25 minutes.
8. While wait for baking, we can prepare for meringue topping. Whisk egg white, salt and lemon juice until bubbling, add sugar gradually while whisking constantly until stiff. Add flour, stirring gently with plastic spoon (spatula). Put in the piping bag.
9. After 25 minutes, bring out from oven and give meringue topping, ground cinnamon, cheddar cheese and rainbow chocolate rice. Bake again for 20 minutes or until meringue golden brown.
10. Remove from oven, and let it cool in room temperature. Put in freeze, better served when cold.