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KLAPPERTART, coconut custardResep ini adalah modifikasi sedikit dari resep 30 IKTI
Ingredients:
150
g scrape of young Coconut
100 g Flour 100 ml Water 1200 ml Fresh Milk 15 tsp Condense Milk ¼ tsp Vanilla 100 g Margarine 125 g Butter 150 g Sugar 6 Egg yolk 2 White Egg, beaten 250 ml Rum (optional)
Topping:
Cinnamon Powder 100 g Almond, minced, lightly toasted 100 g Raisin, soaked in hot water (or Rum for better taste) strained
Method:
Mix Flour and 100 ml of Water until dissolve. Add all ingredients in the cooking pot except
Rum. Put it on the low heat. Stir slowly until boil. Turn off heat on the first boiling.
Stir
constantly until cold. Add Rum and
stir. Ladle into aluminum cup, place
white egg on top of it and sprinkle with Almond and Cinnamon Powder. Put it into the oven for 10 minutes. Take out and keep it cold in the
refrigerator.
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optional
Tuesday, 31 January 2017
KLAPPERTART, coconut custard
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