4 eggs (whites and yolks separated)
1 cup of cornstarch
1 3/4 cups of cornmeal
1/3 cup plus 1 tablespoon of all-purpose flour
1/2 teaspoon of active dry yeast
1 cup of coconut milk
4 eggs (whites and yolks separated)
1 cup of cornstarch
1 3/4 cups of cornmeal
1/3 cup plus 1 tablespoon of all-purpose flour
1/2 teaspoon of active dry yeast
1 cup of coconut milk
Preheat the oven to hot (400°F)
Grease a 9-inch round cake pan with a hole in the middle. Reserve
In a bowl, beat the whites until fluffy, then add the cornstarch and yolks, beating well
Sift the cornmeal, flour, and yeast over the bowl and mix slowly, adding the coconut milk
Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean
Remove from the oven, let cool and demold
Dust with cornstarch and cinnamon
Serve warm.
