Healthy Klappertart Without Eggs, The Right Choice to Maintain Cholesterol

Kapanlagi.com - Klappertart, one of the culinary treasures from Manado, is indeed famous for its rich flavor and soft texture that tantalizes the taste buds. However, who would have thought that its high cholesterol content often makes fans of this dessert think twice before indulging? Don’t worry! Now, there’s a clever solution to enjoy klappertart without guilt.

An innovative recipe from Debby Welong comes as an answer for those who want to maintain heart health or avoid eggs. Inspired by a modification of Chef Vidya's work, this klappertart is completely egg-free, yet still offers the softness and deliciousness that is equally tempting. Even her mother, originally from Manado, had her doubts, but was ultimately captivated by its authentic taste.

The soft texture is achieved through a technique similar to béchamel sauce, while the rich flavor is preserved thanks to the use of young coconut, evaporated milk, and classic toppings like walnuts, cheese, and cinnamon. This is not just a low-cholesterol klappertart, but a healthier version that does not sacrifice authenticity. Perfect for iftar, hampers, or just as a stock of snacks in the fridge.

1. Low Cholesterol Klappertart Recipe Without Eggs

By: Debby Welong

Cooking time: ±45 minutes

Yield: 1 medium-sized pan

Ingredients:

• 100 gr butter
• 100 gr all-purpose flour
• 20 gr cornstarch
• 100 gr granulated sugar
• 400 ml evaporated milk
• 450 ml plain water
• 200 gr young coconut meat (approximately from 2 coconuts)
• 70 gr walnuts (for mixing in the batter)
• 1 tsp Toffieco toasted rum
• 1 tsp Toffieco vanilla butter extract

Topping:

• 35 raisins
• 25 walnuts
• Grated cheese to taste
• Cinnamon powder to taste

2. Steps to Make Low Cholesterol Klappertart Without Eggs

1. Cook the Basic Batter:

• Melt the butter in a pan.
• Add the flour and stir quickly for 2 minutes to prevent clumping and to eliminate the raw flour smell.

2. Add the Liquid:

• Gradually add the evaporated milk while continuing to stir.
• Once half of the liquid is in, continue pouring in plain water until everything is mixed.
• Add the cornstarch at the final stage.

3. Add Flavoring and Filling Ingredients:

• Add the baked rum and vanilla butter extract.
• Mix in the young coconut and chopped walnuts, stir well.

4. Pour into the Baking Pan and Decorate:

• Pour the batter into a lightly greased baking pan.
• Sprinkle toppings: grated cheese, raisins, whole walnuts, and ground cinnamon.

5. Bake:

• Bake in the oven at 160°C for 20 minutes.
• After baking, the texture may still be a bit runny, but it will firm up after cooling and chilling in the refrigerator.

6. Serve:

• After cooling, store in the refrigerator for at least 2 hours before serving.
• It tastes even more delicious and refreshing when cold!

3. FAQ

1. Can klappertart without eggs still be soft?

Yes! With cooking techniques like béchamel sauce and the use of cornstarch, a soft texture can still be achieved even without eggs.

2. Is evaporated milk safe for people with cholesterol?

Evaporated milk is lower in fat compared to cream, but it still needs to be consumed in moderation. A no-egg combination like in this recipe can be a lighter alternative.

3. Can I substitute butter with oil for klappertart?

Yes, especially with healthy oils like olive oil or canola oil. However, the classic taste and aroma will be slightly different.

4. What is the best egg substitute for a healthy klappertart recipe?

Besides cornstarch, you can use custard powder, chia seeds, or low-fat condensed milk depending on the recipe requirements and the desired texture.

(kpl/rmt)