Home / All Recipes / Indonesian / Klapertart Bandung - Coconut Choux Cake
Last updated: Apr 14, 2016 — Published: Apr 14, 2016 — By: Anita — 1 commentInstead of steamed, this klapertart from the city of Bandung is baked in an oven. A delicious twist on the classic klapertart for those without a steamer.
Klapertart is a traditional dessert from Manado, a custard like cake with plenty of young coconut flesh mixed in the cake batter, and the entire thing is then steamed until fully cooked. Unlike the traditional Manado version, the Bandung version takes cue more from choux pastry, but still with plenty of young coconut flesh mixed in the batter. And unlike the traditional steamed version, this one is baked in the oven.
In Indonesia, especially when you go further away from the cities, oven is not something commonly found in every household, so a lot of desserts are made by steaming, which is exactly how the traditional klapertart was born. But in the US, I found that it is the opposite, more households own an oven compared to a steaming pot big enough to fit a cake pan. This is why I think I want to introduce the baked version of klapertart in my blog. And also, I love choux pastry, we call them kue sus in Indonesia, and this is almost like choux in a cake form :)
Author: Anita Jacobson
Prep Time: 10 mins
Cook Time: 1 hour 10 mins
Total Time: 1 hour 20 mins