Resep Klapertart Praktis Tanpa Oven Tanpa Kukus
Klapertart Tanpa Oven
No-Bake Klapertart
Bahan
Toping:
Cara Membuat
- Siapkan wadah, masukkan 50 gr tepung maizena lalu larutkan dengan 50 ml air putih.
- Setelah maizenanya larut, masukkan 2 kuning telur dan 1/2 sdt vanila.
- Aduk hingga tercampur rata lalu sisihkan.
- Siapkan panci untuk memasak lalu masukkan 400 ml air kelapa muda.
- Masukkan 120 gr susu kental manis atau setara dengan tiga sachet, lalu aduk hingga tercampur rata.
- Nyalakan api sedang lalu rebus hingga mendidih sambil terus diaduk.
- Setelah mendidih dan meletup-letup, aduk dulu larutan maizena lalu masukkan ke dalam panci.
- Lanjut masak hingga mengental dan mendidih sambil terus diaduk agar bagian bawahnya tidak mudah gosong.
- Setelah adonannya mengental, mendidih, dan meletup-letup, masukkan 50 gr margarin.
- Aduk sampai margarinnya meleleh dan tercampur rata ke seluruh adonan sampai adonannya licin, kecilkan api kompornya supaya tidak gampang gosong.
- Setelah margarin tercampur rata dan adonannya mendidih kembali, matikan api kompornya.
- Masukkan 1 buah daging kelapa muda yang telah diserut atau dipotong kecil-kecil lalu aduk hingga tercampur rata.
- Dalam keadaan masih panas, tuang adonan klapertart ke dalam wadah saji sampai penuh.
- Beri toping almond slice yang sudah dipanggang dengan suhu 170 derajat Celsius sekitar lima menit hingga kecoklatan dan renyah, atau boleh juga disangrai.
- Taburi kismis secukupnya sesuai selera.
- Taburi bubuk kayu manis secukupnya supaya rasanya lebih berasa dan aromanya wangi, boleh diskip kalau tidak suka.
- Masukkan ke dalam kulkas sekitar dua jam hingga set dan dingin, lalu siap disajikan.
Ingredients
Topping:
Steps
- Prepare a bowl, add 50 gr of cornstarch, then dissolve it in 50 ml of water.
- Once the cornstarch has dissolved, add 2 egg yolks and 1/2 tsp of vanilla.
- Stir until evenly combined then set aside.
- Prepare a pot for cooking and add 400 ml of young coconut water.
- Add 120 gr of sweetened condensed milk, equal to three sachets, then stir until evenly combined.
- Turn on medium heat and boil, stirring constantly.
- Once it boils and bubbles up, stir the cornstarch slurry first, then add it to the pot.
- Keep cooking until it thickens and boils, stirring constantly so the bottom does not scorch.
- Once the mixture has thickened, boiled, and bubbled up, add 50 gr of margarine.
- Stir until the margarine melts and is fully incorporated so the mixture is smooth, and lower the heat so it does not scorch.
- Once the margarine is fully mixed in and the mixture boils again, turn off the heat.
- Add the flesh of 1 young coconut, shredded or cut into small pieces, then stir until evenly combined.
- While it is still hot, pour the klapertart mixture into serving dishes until they are full.
- Top with sliced almonds that have been baked at 170 degrees Celsius for about five minutes until browned and crisp, or dry-roasted in a pan.
- Sprinkle over as many raisins as you like.
- Sprinkle over some ground cinnamon so the flavour and aroma come through, or skip it if you do not like it.
- Chill in the fridge for about two hours until set and cold, then it is ready to serve.
Cook Mode
Resep Klapertart Praktis Tanpa Oven Tanpa Kukus
Resep Klapertart Praktis Tanpa Oven Tanpa Kukus
Bahan
Toping:
Cara Membuat
- Siapkan wadah, masukkan 50 gr tepung maizena lalu larutkan dengan 50 ml air putih.
- Setelah maizenanya larut, masukkan 2 kuning telur dan 1/2 sdt vanila.
- Aduk hingga tercampur rata lalu sisihkan.
- Siapkan panci untuk memasak lalu masukkan 400 ml air kelapa muda.
- Masukkan 120 gr susu kental manis atau setara dengan tiga sachet, lalu aduk hingga tercampur rata.
- Nyalakan api sedang lalu rebus hingga mendidih sambil terus diaduk.
- Setelah mendidih dan meletup-letup, aduk dulu larutan maizena lalu masukkan ke dalam panci.
- Lanjut masak hingga mengental dan mendidih sambil terus diaduk agar bagian bawahnya tidak mudah gosong.
- Setelah adonannya mengental, mendidih, dan meletup-letup, masukkan 50 gr margarin.
- Aduk sampai margarinnya meleleh dan tercampur rata ke seluruh adonan sampai adonannya licin, kecilkan api kompornya supaya tidak gampang gosong.
- Setelah margarin tercampur rata dan adonannya mendidih kembali, matikan api kompornya.
- Masukkan 1 buah daging kelapa muda yang telah diserut atau dipotong kecil-kecil lalu aduk hingga tercampur rata.
- Dalam keadaan masih panas, tuang adonan klapertart ke dalam wadah saji sampai penuh.
- Beri toping almond slice yang sudah dipanggang dengan suhu 170 derajat Celsius sekitar lima menit hingga kecoklatan dan renyah, atau boleh juga disangrai.
- Taburi kismis secukupnya sesuai selera.
- Taburi bubuk kayu manis secukupnya supaya rasanya lebih berasa dan aromanya wangi, boleh diskip kalau tidak suka.
- Masukkan ke dalam kulkas sekitar dua jam hingga set dan dingin, lalu siap disajikan.
Ingredients
Topping:
Steps
- Prepare a bowl, add 50 gr of cornstarch, then dissolve it in 50 ml of water.
- Once the cornstarch has dissolved, add 2 egg yolks and 1/2 tsp of vanilla.
- Stir until evenly combined then set aside.
- Prepare a pot for cooking and add 400 ml of young coconut water.
- Add 120 gr of sweetened condensed milk, equal to three sachets, then stir until evenly combined.
- Turn on medium heat and boil, stirring constantly.
- Once it boils and bubbles up, stir the cornstarch slurry first, then add it to the pot.
- Keep cooking until it thickens and boils, stirring constantly so the bottom does not scorch.
- Once the mixture has thickened, boiled, and bubbled up, add 50 gr of margarine.
- Stir until the margarine melts and is fully incorporated so the mixture is smooth, and lower the heat so it does not scorch.
- Once the margarine is fully mixed in and the mixture boils again, turn off the heat.
- Add the flesh of 1 young coconut, shredded or cut into small pieces, then stir until evenly combined.
- While it is still hot, pour the klapertart mixture into serving dishes until they are full.
- Top with sliced almonds that have been baked at 170 degrees Celsius for about five minutes until browned and crisp, or dry-roasted in a pan.
- Sprinkle over as many raisins as you like.
- Sprinkle over some ground cinnamon so the flavour and aroma come through, or skip it if you do not like it.
- Chill in the fridge for about two hours until set and cold, then it is ready to serve.
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