'2 dry coconut husks to grate'
'3 scoops of hot water'
'2 cups of grated cassava (360g)'
'2 cups of water'
'1 kg of yams (puba) washed and squeezed (massa da mandioca azeda sold in packages at markets and fairs in Bahia)'
'2 tablespoons of melted butter'
'1 tablespoon of salt'
'2 dry coconut husks to grate'
'3 scoops of hot water'
'2 cups of grated cassava (360g)'
'2 cups of water'
'1 kg of yams (puba) washed and squeezed (massa da mandioca azeda sold in packages at markets and fairs in Bahia)'
'2 tablespoons of melted butter'
'1 tablespoon of salt'
Grate the coconut husks and squeeze them through a fine cloth to extract pure coconut milk
Reserve it
Join the coconut milk with 1 1/2 cups of hot water and squeeze to remove the second coconut milk (grate again)
After that, add the remaining water and extract the third coconut milk separately
Make a thickened sauce with cassava and the 2 cups of water
Test it by taking a little warm sauce between your fingers; it should have the consistency of honey
Remove from heat and let cool
Wash the yams, placing them in a fine cloth like a diaper, letting running water flow over them
Squeeze the cloth well
In a pot, combine the yams, pure coconut milk (reserve 1/2 cup for soaking the cake) and the second coconut milk
Mix until it becomes a creamy paste
Join the creamy paste with the thickened sauce and melted butter
If it's too hard, add a little of the third coconut milk
Season with salt
Place in a greased 25cm diameter mold, preheated oven (200°C) until golden brown and releases from the sides of the mold
Soak the cake with the reserved pure coconut milk
Let cool and unmold
268 calories per serving
Substitution: instead of using pure coconut milk use 1 cup of industrialized coconut milk; for the second coconut milk use 1/2 cup of industrialized coconut milk mixed with 1 cup of water, and for the third use 1/2 cup of industrialized coconut milk mixed with 2 cups of water.
