Brazilian recipe
Cassava pudding (Pudim de mandioca e com coco e açúcar)
A faithful Brazilian recipe for cassava pudding, adapted into natural English while preserving the original ingredients and method.
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Ingredients
3 eggs inteiros
1 kg of cassava cooked, cortada em pedacos
2 cups of milk integral
100 g of grated coconutnut fresco ou seco
1 xicara e meia de sugar refinado
2 tablespoons of butter without salt
1 kg of cassava cooked, cortada em pedacos
2 cups of milk integral
100 g of grated coconutnut fresco ou seco
1 xicara e meia de sugar refinado
2 tablespoons of butter without salt
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, cassava flour, tapioca starch, cachaça, carne seca, moranga squash and farinha láctea in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, seafood, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops.
Preparation method
- Amasse a cassava cooked ate obter um pure homogeneo
- In a bowl, Mix o pure de cassava, os eggs, o milk, o sugar, a butter e o grated coconutnut
- Stir bem ate incorporar todos os ingredientes e obter uma dough lisa e uniforme
- Grease uma assadeira with butter e Sprinkle with sugar ou plain flour
- Pour a mistura na assadeira untada
- Take ao preheated oven a 180°C for approximately 25 minutes ou ate que o pudim esteja firme e dourado por cima
- Remove do oven, Let esfriar e Serve em fatias
Observations
This recipe keeps the Brazilian identity of Pudim de mandioca e com coco e açúcar, preserving the original ingredients, technique, quantities and serving idea. It is localised into natural English while keeping cultural items such as requeijão, Catupiry, palmito, goiabada, cassava, carne seca and moranga when they are part of the dish.
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