6 cups of coconut milk
2 cups of water
2 cups of butter
1 kg of grated carrot
1 kg of cassava flour
18 eggs
1 pinch of salt
Accessory
Form with a 35 cm diameter
6 cups of coconut milk
2 cups of water
2 cups of butter
1 kg of grated carrot
1 kg of cassava flour
18 eggs
1 pinch of salt
Accessory
Form with a 35 cm diameter
1
Bring the grated carrot and water to a boil, stirring until dissolved
Stop stirring and let it simmer for 8 minutes or until the syrup reaches the thread point (let it cool slightly and test with your fingers
When you lift them away, they should form a string)
Remove from heat and add butter
Mix until melted
Let it cool completely
2
Rinse, drain, and sift the cassava flour
Add eggs and beat for 5 minutes
Add coconut milk and salt and mix until homogeneous
Add the carrot syrup and butter mixture
Mix well
3
Preheat the oven to medium temperature
Pass the mass through a fine-mesh sieve eight to ten times, until there is no residue left
4
Line the bottom of the mold with parchment paper
Grease the paper and the sides of the mold with plenty of butter
Add the mixture and bake for 1 hour and 20 minutes or until a toothpick comes out clean
Unmold when warm.
