Klappertaart (Indonesian-Dutch Coconut Bread Pudding)

If you’re a sucker for custard or coconut dishes, you should definitely give my mom’s Klappertaart recipe a try. The combination of warm creamy-rich custard and firm young coconut with a hint of cinnamon and nutmeg will surely make you scream for more.

Originally from Menado, Sulawesi, one of the 5 major islands in Indonesian archipelago, this Dutch-influenced sweet snack has gained popularity in recent decades and can be found in snack shops, and bakeries around Indonesia’s major cities.

MY MOM AND HER KLAPPERTAART

Klappertaart is one of the dishes my mom used to make at home. She would make a big batch when she threw a dinner party for friends and family. It was often requested and easy to make for a big crowd.

Klapertaart-indo-dutch-bread-pudding

The classic Menado Klappertaart is a baked custard mixed with young coconut, raisins, and almonds.  My mom’s version uses a plain white loaf of bread with crème anglaise on the side.  It’s delicious and firmer than the Menado style, yet it still has a creamy texture, similar to bread pudding.

Since a custard-base dessert is one of my favorites, I love crème brulee, bread pudding, and mousse (I’m also the designated pudding maker for my sister’s specialty cupcakes). I knew early on that this would be one of the Indonesian recipes I would share (top of my list). 

WHY I DECIDED TO USE CREAM INSTEAD OF MILK

The last time we visited my family in Indonesia (in 2017), my parents took my girls and me on a train ride from Jakarta to Bandung.  It was a great adventure, especially since it was the first time I ever took the train in Indonesia.

I was anticipating being drenched in sweat while sharing an old compartment with chicken and other livestock, but to my surprise, the train was air conditioned and quite modern (I know, I exaggerate a bit, I guess I’ve been away too long and watched too many Hollywood movies). 

I definitely recommend this transportation option if you plan a trip from Jakarta to Bandung.  We were able to relax, put our feet up, and read or enjoy the beautiful West Java scenery unfolding in front of us. The other great part of the train is we didn’t have to sit in traffic. 

One outing we planned was to visit my cousin that I hadn’t seen in decades.

He is a Swiss-trained chef and we met him and his family at his steak house in the city center.  His menu is full of appetizing European influence steak dishes.

As we were catching up, I was caught by surprise when he mentioned he had to be creative with his sauce preparation because heavy cream is not widely available. 

How could you make aux poivre without cream?  Well he made it work and I was quite impressed with his alternative preparation. 

So, in my appreciation of living in this country with easy access to just about anything, I substituted milk for heavy cream in this version of Klappertaart.  It’s not the classic option, but the cream lends a richer texture.  Picture crème brulee with young coconut within!

About young coconut

Young coconut meat comes from the coconut fruit that is not fully mature.  At this stage the flesh has a softer texture and a more transparent color. Thus it is never used for grating and/or making coconut milk, but served as is, directly from the whole nut or mixed in a variety of sweet drinks or desserts such as:

  • Es teler (a favorite Indonesian drink of young coconut, avocado and sometimes chopped jackfruit in a lightly sweetened coconut water over ice)
  • Es oyen (a concoction of young coconut, avocado, pacar cina – similar to tapioca pearls, serve over shaved ice with a generous amount of condensed milk drizzle on top)
  • and in Klappertaart. 

A FEW TIPS ON KLAPERTART PREPARATION

  • Any type of plain white bread should work.  I’ve used French white and brioche loaf. Feel free to experiment with croissants too.
  • To make an adult version, add 1-2 tablespoon white rum to the custard mixture.
  • The Indonesian version often uses almond and/or raisins. I enjoy mine without the additional distractions.
  • I prefer sliced young coconut rather than shredded, although not as widely available.  The only local grocery store that stocks them in our area is a Filipino Market. If you come across the frozen sliced young coconut, you should definitely get them.  I find the sliced version is more tender.
  • I’ve used vanilla powder since that’s what’s available in my pantry, feel free to use vanilla extract or vanilla paste.
  • In this recipe, I opted for a water bath instead of direct heat.  This simple technique will ensure custard is cooked gently and slowly that will result in an evenly creamy texture.  To prepare for a water bath, start with a pan such as a roasting pan, large enough to hold the ramekins.  Bring water to a boil.  Place ramekins to one side of the pan and place the roasting pan in the oven with the rack pulled all the way out.  Pour hot water into the pan gently to avoid splashing water into the nicely filled custard.  The water should rise halfway up the side of the ramekins.  Slowly push rack back and close the oven.
  • I like to sprinkle Demerara, which is a type of raw cane sugar with a large grain and crunchy texture.  It is light amber in color and great for topping over pies or bread pudding.  Once baked, it will result in a crunchier crust with a subtle sweetness.  In Klappertaart, this will give a nice contrast to the creamy custard.  If you are out of luck, don’t worry, you can opt out.

Enjoy this delicious Indonesian-Dutch recipe. I’m sure you’ll love it just as my family does!

Yield: 4

Klappertaart (Indonesian-Dutch Coconut Bread Pudding)

klapertaart-indonesian-dutch bread pudding

If you’re a sucker for anything custard or coconut, you should definitely give my mom’s Klapertaart recipe a try. The combination of warm creamy rich custard and slightly firm young coconut with a hint of cinnamon and nutmeg will surely make you scream for more.

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • 2 eggs
  • 3 egg yolks
  • 3 cups cubed bread
  • 3/4 cup sliced young coconut (you can substitute with shredded coconut)
  • 2 cups of heavy cream
  • ¼ tsp salt
  • 1/8 tsp cinnamon
  • ¼ tsp of vanilla
  • A pinch of nutmeg
  • 2 tbs butter, cut into 8th
  • Demerara sugar (optional)

Instructions

  1. Preheat oven to 350 degrees
  2. Cut bread into 1/2” cube and divide between 4 ramekins.
  3. Add young coconut into each ramekin, making sure they are mixed in with the bread and leave enough to sprinkle on top. If the coconut pieces are too large for the ramekin, slice them into smaller strips/pieces.
  4. In a medium size bowl, whisk eggs, sugar, salt, cinnamon and vanilla until well combined.
  5. Pour custard over bread and coconut mixture.
  6. Push bread gently to soak the custard and let sit for 15 minutes.
  7. While soaking the bread, prepare water bath by bringing water to a boil in teapot.
  8. Sprinkle demerara sugar if using on top the bread puddings.
  9. Place ramekin on a pan such as roasting pan large enough to hold all 4. To avoid transporting roasting pan filled with hot water, pull the oven rack all the way out and place the roasting pan. Pour hot water gently on the pan to about halfway up the ramekins.
  10. Bake for 45 minutes until lightly brown and puffed up. 
  11. Serve warm.
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