LEMBUT & MANISNYA LUMER DIMULUT | Klappertart Butter Cheese
Resep Rudy Choirudin
Klappertart Butter Cheese (Buttery Cheese Coconut Custard Cake)
Bahan
Bahan 1 :
Bahan 2 :
Bahan 3 :
Cara Membuat
- Campur dan aduk rata semua bahan 2 (butter, keju spread, kental manis, vanili bubuk, gula pasir, kuning telur, tepung terigu, tepung maizena, dan tepung ketan) hingga menjadi adonan yang halus dan lembut.
- Rebus bahan 1 (susu cair dan garam) hingga mulai mendidih (80°C).
- Tuang sedikit demi sedikit ke dalam adonan bahan 2 sambil diaduk hingga tercampur rata.
- Masukkan kembali ke dalam pan, dan panaskan dengan api kecil cenderung ke sedang hingga adonan mengental lembut.
- Masukkan 50 gram keju parut, kelapa muda, kenari, dan kismis, aduk rata.
- Celup lady fingers ke dalam kopi kemudian letakkan di dasar cetakan/aluminium cup hingga menutupi dasar cetakan.
- Isi dengan fla klappertart hingga mencapai 80%. Taburi dengan kismis, kenari, dan parutan keju di atasnya.
- Oven dengan suhu 200°C selama 4-5 menit atau simpan di dalam lemari es minimal selama 2 jam. Hidangkan.
Ingredients
Ingredient 1:
Ingredient 2:
Ingredient 3:
Steps
- Combine and mix all of Ingredient 2 (butter, cheese spread, sweetened condensed milk, vanilla powder, granulated sugar, egg yolks, all-purpose flour, cornstarch, and glutinous rice flour) until it becomes a smooth, soft batter.
- Boil Ingredient 1 (liquid milk and salt) until it starts to boil (80°C).
- Pour it gradually into the Ingredient 2 batter while stirring until evenly combined.
- Return it to the pan, and heat over low to medium heat until the batter thickens softly.
- Add 50 g of the grated cheese, young coconut, walnuts, and raisins, and mix well.
- Dip the ladyfingers into the coffee, then line the bottom of the mold/aluminum cup until fully covered.
- Fill with the klappertart custard up to 80% full. Sprinkle with raisins, walnuts, and grated cheese on top.
- Bake at 200°C for 4-5 minutes, or chill in the refrigerator for at least 2 hours. Serve.
Cook Mode
Resep Rudy Choirudin
Klappertart Butter Cheese (Buttery Cheese Coconut Custard Cake)
LEMBUT & MANISNYA LUMER DIMULUT | Klappertart Butter Cheese
LEMBUT & MANISNYA LUMER DIMULUT | Klappertart Butter Cheese
Bahan
Bahan 1 :
Bahan 2 :
Bahan 3 :
Cara Membuat
- Campur dan aduk rata semua bahan 2 (butter, keju spread, kental manis, vanili bubuk, gula pasir, kuning telur, tepung terigu, tepung maizena, dan tepung ketan) hingga menjadi adonan yang halus dan lembut.
- Rebus bahan 1 (susu cair dan garam) hingga mulai mendidih (80°C).
- Tuang sedikit demi sedikit ke dalam adonan bahan 2 sambil diaduk hingga tercampur rata.
- Masukkan kembali ke dalam pan, dan panaskan dengan api kecil cenderung ke sedang hingga adonan mengental lembut.
- Masukkan 50 gram keju parut, kelapa muda, kenari, dan kismis, aduk rata.
- Celup lady fingers ke dalam kopi kemudian letakkan di dasar cetakan/aluminium cup hingga menutupi dasar cetakan.
- Isi dengan fla klappertart hingga mencapai 80%. Taburi dengan kismis, kenari, dan parutan keju di atasnya.
- Oven dengan suhu 200°C selama 4-5 menit atau simpan di dalam lemari es minimal selama 2 jam. Hidangkan.
Ingredients
Ingredient 1:
Ingredient 2:
Ingredient 3:
Steps
- Combine and mix all of Ingredient 2 (butter, cheese spread, sweetened condensed milk, vanilla powder, granulated sugar, egg yolks, all-purpose flour, cornstarch, and glutinous rice flour) until it becomes a smooth, soft batter.
- Boil Ingredient 1 (liquid milk and salt) until it starts to boil (80°C).
- Pour it gradually into the Ingredient 2 batter while stirring until evenly combined.
- Return it to the pan, and heat over low to medium heat until the batter thickens softly.
- Add 50 g of the grated cheese, young coconut, walnuts, and raisins, and mix well.
- Dip the ladyfingers into the coffee, then line the bottom of the mold/aluminum cup until fully covered.
- Fill with the klappertart custard up to 80% full. Sprinkle with raisins, walnuts, and grated cheese on top.
- Bake at 200°C for 4-5 minutes, or chill in the refrigerator for at least 2 hours. Serve.
Cook Notes
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