Melted butter for greasing
2 kg of cassava dough (puba)
12 eggs
6 cups of coconut milk
5 1/2 cups of grated pumpkin
2 cups of water
2 cups of melted butter
Salt to taste
200g of roasted cashew nuts, ground
200g of ground almonds
Melted butter for greasing
2 kg of cassava dough (puba)
12 eggs
6 cups of coconut milk
5 1/2 cups of grated pumpkin
2 cups of water
2 cups of melted butter
Salt to taste
200g of roasted cashew nuts, ground
200g of ground almonds
Preheat the oven hot (400°F)
Grease two 23cm-diameter ring molds with melted butter
Dissolve the cassava dough and sift it
Wash the dough in a fine-mesh sieve under running water to remove excess starch
Squeeze out one kilogram of liquid
Combine the dough in a large bowl with the eggs, one at a time, stirring well after each addition
Add coconut milk and mix again. Reserve
Cook pumpkin and water in a large saucepan over high heat, constantly stirring until you get a smooth puree
Add melted butter, mix, and remove from heat
Ladle the mixture over the reserved dough, stirring well
Add salt
Sift the dough through a fine-mesh sieve, add ground cashews and almonds, and mix well
Place the mixture in prepared ring molds and bake in the preheated oven for about 1 hour, or until slightly golden
Let cool, then unmold and serve at room temperature.
