6 cups of coconut milk
2 cups of water
2 cups of butter
1 kg of sugar
1 kg of cassava flour
18 eggs
a pinch of salt
Accompanying ingredient
Form with a 35 cm diameter
6 cups of coconut milk
2 cups of water
2 cups of butter
1 kg of sugar
1 kg of cassava flour
18 eggs
a pinch of salt
Accompanying ingredient
Form with a 35 cm diameter
Bring the sugar to a boil with water over high heat, stirring until dissolved
Don't stir anymore and let it simmer for 8 minutes or until the syrup reaches the thread point (test by dipping your finger in the syrup, it should form a thread)
Remove from heat and add butter
Mix until melted
Let it cool completely
Wash, drain, and sift the cassava flour
Add eggs and beat for 5 minutes
Combine coconut milk and salt and mix until smooth
Add the sugar syrup and butter mixture
Mix well
Heat the oven to medium temperature
Sift the mixture through a fine-mesh sieve 8-10 times, leaving no residue
Lining the bottom of the mold with parchment paper
Grease the parchment paper and the sides of the mold with plenty of butter
Add the mixture and bake for 1 hour and 20 minutes or until, when you insert a toothpick, it comes out clean
Remove from oven when warm.
