Brazilian recipe
Traditional blender quindim (Quindim de liquidificador)
Make easy coconut and egg-yolk dessert with clear steps, faithful measurements and the original character of the recipe preserved.
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Ingredients
1 pacote de 100g de cheese grated
20 tablespoons de sugar
1 pacote de 100g de desiccated coconutnut
1 tablespoon de butter ou margarina
6 eggs inteiros
20 tablespoons de sugar
1 pacote de 100g de desiccated coconutnut
1 tablespoon de butter ou margarina
6 eggs inteiros
Where to find ingredients
Look for the ingredients in well-stocked supermarkets, fresh produce markets, butchers, fishmongers, baking suppliers and shops that carry Brazilian or Latin American foods. Cultural ingredients such as palmito, requeijao, catupiry, cassava flour, polvilho, coxinha, quindim and pastel are best used as originally named; substitutes should only be used when necessary and treated as substitutes.
Preparation method
- No liquidificador, add os eggs, o sugar, o cheese grated, o desiccated coconutnut e a butter
- Beat todos os ingredientes até obter uma mistura homogênea
- Unte uma forma com furo central de 20 cm de diâmetro usando butter e polvilhe sugar por toda a superfície
- Despeje a dough preparada na forma untada
- Leve ao oven pré-aquecido em banho-maria por aproximadamente 20 minutes ou até firmar
Observations
Traditional blender quindim is easy coconut and egg-yolk dessert, prepared in a way that keeps the dish's original identity, ingredients and technique intact. The quantities, cooking times and temperatures follow the source recipe so the flavour and texture stay faithful.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
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