Lontar Khas (Papuan Twitching Cake) is a traditional Papuan (from Indonesian Papua) recipe for a classic Dutch-inspired custard-filled dessert tart made with condensed milk. The full recipe is presented here and I hope you enjoy this classic Papuan version of: Papuan Twitching Cake (Lontar Khas).
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This custard cake is a reminder that Indonesian Papua used to be a Dutch possession and this is a recipe that the Dutch left in their wake. Ideally, for this recipe you will need a 23cm diameter lontar dish (a pie dish with a wide brim).
Ingredients:
For the Pastry:
200g wheat flour
125g margarine
20g caster sugar
2 tbsp Ice water
For the Filling:
200ml Sweetened condensed milk
200ml water
4 whole eggs
1 tsp vanilla paste
20g cornflour
Method:
Begin with the pastry: Stir together the flour and sugar. Dice the margarine, add to the flour and rub in with your fingertips until the mixture resembles coarse crumbs.
Add the ice cold water and bring the ingredients together as a dough. Knead lightly then cover with clingfilm (plastic wrap) and chill in the refrigerator for 30 minutes.
Turn the dough out onto a floured work surface and roll out until it's large enough to cover the base, sides and lip of your lontar plate. Trim the edges of the pastry neatly then prick the base with the tines of a fork and decorate the lip if you desire.
Set aside until needed. Pre-heat your oven to 150°C.
For the filling: Beat the eggs in a bowl then whisk in the condensed milk and vanilla paste. Blend the water and cornflour to a smooth slurry then beat this into the eggs (do not beat too aggressively as you don't want any froth).
Sit the pastry lined pie dish on a baking tray. Pour the filling mixture through a strainer into your prepared pie shell.
Transfer to the centre of your pre-heated oven and bake for about 60 minutes, until the pastry is golden and the filling is almost set (just with a little jiggle in the centre).
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