Mangga tarts dengan Kacan Kapri dan Buah Kelapa

Ingredients for 1 servings:

• 150 g mango(s), marinated (see my recipe in the DB)
• 100 g desiccated coconut, coarse
• 80 g medicinal beans (kacang kapri), whole, roasted and salted
• 3 m.-sized eggs
• 80 g white sugar
• 90 g margarine or butter, melted
• 110 g wheat flour type 405
• 60 g tapioca flour
• 50 g coconut flour
• 30 g breadcrumbs, coarse
• 1 tsp turmeric powder
• 1 tsp, leveled black cumin
• 1 tsp, levelled mace powder, alternatively freshly grated nutmeg
• 1 tsp, leveled cardamom powder
• 20 g baking powder
• 3 tbsp margarine for greasing the pan
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

A spicy and delicious snack with marinated mango, peanuts (medicinal beans), and coconut. Recipe from Lombok, Indonesia.

Grease a baking tray for 12 muffin tins. Weigh the marinated mango pieces, coarse coconut flakes, and whole beans (see note) and set aside. Cut the mango pieces into approximately 2 x 2 cm pieces. Melt the margarine in a double boiler and let it cool to approximately 30 degrees Celsius. Mix the measured flours with the spices. Beat the eggs, sugar, and salt with a food processor using a whisk until light and fluffy. Slowly add the melted margarine while continuing to beat. Preheat the oven to 200 degrees Celsius (bottom heat). Add the flour mixture a spoonful at a time while stirring until smooth. Replace the whisk with a mixer. Mix in the prepared, marinated mango pieces, coarse coconut flakes, and whole beans. Finally, mix in the baking powder. Immediately pour into the tins and place on the middle rack of the oven. Bake for about 15 minutes. Remove from the oven and let cool slightly. Loosen the tarts slightly, turn them out of the pans, and enjoy. Note: If using paper baking pans, bake for approximately 30 minutes at a maximum of 170 degrees Celsius. Kacang Kapri taste like peanuts (also a type of bean!) and are often confused with them. They are about twice the size and their flavor is somewhere between peanut and hazelnut. Here’s the link to my marinated mango recipe: https://www.chefkoch.de/rezepte/3462131515767114/Nicht-ganz-reife-Mango-zu-einer-Delikatesse-marinieren.html