6 cups of coconut milk
2 cups of water
2 cups of butter
1 kg of squash
1 kg of cassava flour
18 eggs
1 pinch of salt
Accessory
Shape with 35 cm diameter
6 cups of coconut milk
2 cups of water
2 cups of butter
1 kg of squash
1 kg of cassava flour
18 eggs
1 pinch of salt
Accessory
Shape with 35 cm diameter
1
Bring the squash to a boil with the water over high heat, stirring until dissolved
Stop stirring and let it simmer for 8 minutes or until the broth reaches the thread point (let it cool slightly and test with your fingers)
Remove from heat and add the butter
Mix until melted
Let it cool completely
2
Wash, drain, and sift the cassava flour
Add the eggs and beat for 5 minutes
Combine with coconut milk and salt, mixing until homogeneous
Add the squash broth with butter
Mix
3
Preheat the oven to medium temperature
Sift the cassava flour through a fine-mesh sieve eight to ten times, until no more residue remains
4
Line the bottom of the mold with parchment paper
Grease the paper and the sides of the mold well with butter
Add the mixture and bake for 1 hour and 20 minutes or until, when inserting a toothpick, it comes out clean
Remove from the mold when warm.
