1 kg of manioc (cassava or yuca)
2 dried coconuts for grating
3 cups of warm water
2 cups of grated coconut (360g)
1 cup of water
2 tablespoons of salt
1 tablespoon of melted butter
1 kg of manioc (cassava or yuca)
2 dried coconuts for grating
3 cups of warm water
2 cups of grated coconut (360g)
1 cup of water
2 tablespoons of salt
1 tablespoon of melted butter
Grate the manioc and squeeze out the starch, removing the gum
Set aside
Grate the coconuts and squeeze through a fine-mesh cloth to remove the pure coconut milk (first milk)
Set aside
Add 1 1/2 cups of warm water to the coconut pulp and squeeze again to remove the thin coconut milk (second milk)
Add another 1 1/2 cups of warm water, squeeze, and remove the third milk
Set these separately
Combine the grated coconut and 1 cup of water and heat over low heat until a thick sauce forms (test by dipping your finger into it; it should feel like honey)
Set aside
In a blender, blend the manioc with the second and third milks, adding salt, melted butter, and the first milk (set some aside for soaking the cake)
Blend more
Place the batter in an untimed 25cm diameter mold greased with butter
Bake in a preheated oven at 200ºC until golden brown
Soak the cake with the reserved milk
Let it cool and unmold
255 calories per serving
Substitution: replace the pure coconut milk from the second and third milks with 2 cups of industrial coconut milk mixed with 3 cups of water.
