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Cassava pudding (without eggs/milk)
🇧🇷Brazil
•View in original language
(Português)
4 hour(s)
8 servings
Renata Octaviani
@favascozinha- Ingredients
- Recipe
- Sugar (for the syrup)1 cup
- Coconut milk (bottle OR homemade in the proportion 3 water/2 coconut)2 cup
- Sugar (1 and 1/4 cup)1.25 cup
- Raw cassava, grated (without peel or rind)250 g
- Acarajé (or chickpea) flour3 tablespoon
- Salt1 coffee spoon
- Oil3 tablespoon
- Caramelize the mold: place the sugar and with a thermal glove and the help of a spoon, VERY CAREFULLY, rotate the mold over the flame. When you form the sugar syrup, turn off the heat and use the spoon to spread it on the sides and central cone, before it hardens.
- Heat water in a stainless steel pan that has a lid and fits the mold. The water must be in sufficient quantity to cover 2/3 of the height of the already weighted mold, touching the bottom.
- Pre heat the oven to 170°C
- Now put all the ingredients in the blender and wait 15 minutes - this time is necessary for the acarajé flour (or chickpea flour) to hydrate.
- After that time, beat everything until you get a homogeneous mix. Pour over the caramelized mold and bake for 1 hour and 30 minutes in a water bath, covered (if you don't have a lid with a pan that can go into the oven or the right size, use a deep round mold and cover the pudding mold with aluminum foil, checking the amount of water so it doesn't dry out).
- Turn off the oven and keep the pudding in there for another 1 hour, without stirring.
- Remove the pan from the pan and let it cool for at least 2 hours in the fridge. If possible, let it freeze overnight before serving.
- The measurements used - spoons, cups - are standard measurements.
- This is an authorial recipe, developed and published by Renata Octaviani - Favas Cozinha on December 4, 2021. Reproduction or execution in any medium without proper mention of authorship is prohibited.
- Note 1: Coconut milk can be substituted for another nut milk with a higher fat content and lower starch content, such as almonds, Brazil nuts, macadamia nuts and walnuts.
- Note 2: if you do not have access to legume flour, you can replace it with 35g of black-eyed peas or chickpeas, soaking for at least 5 hours (I usually leave portions of hydrated grains already frozen, to be used in different recipes .In this case, just measure 80g of the grain already hydrated). If making this substitution, remove 40ml (+/- 3 tablespoons) of liquid from the recipe.
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