How to Make Big Quindim
PrintMany people think making the sweet Quindim is difficult, but it's a very easy recipe that just requires paying attention to a few tips to make it perfect. Let's learn it!
Servings 12 slices
Calories 243kcal
Equipment
- Mixer
- Oven
Ingredients
To Grease
- Butter
- Sugar
Quindim
- 3.53 oz of Grated Coconut (100 g )
- 3/4 cup of Hot Water 6.1 fl oz (180 mL)
- 16 units of Egg Yolk
- 1 and 3/4 cups of Sugar 11.1 oz (315 g)
- 2 tbsp of Butter 1.4 oz (40 g)
Instructions
- Grease the 7.9 inches (20 cm) tube pan with a thick layer of butter and sprinkle sugar. Set aside
- In a pot, place the grated coconut and cover with hot water
- Let it hydrate for about 10 minutes
- Place the egg yolks in a sieve
- Poke each yolk and let them drain naturally
- Make movements with the sieve to speed up the process
- Add sugar and butter, and beat for 2-3 minutes
- Add the hydrated coconut and beat until mix it.
- Pour the batter into the form
- Let it rest for at least 20 minutes so that the coconut separates from the rest
- Add boiling water and a little vinegar to baking tray and place the quindim tube pan to cook in a water bath
- Cover with aluminum foil and bake at 392°F (200°C) for 1 hour
- After this time, remove the aluminum foil and let it bake for another 20 minutes
- To unmold more easily, let it cool for about 15-20 minutes and release the sides with a spatula
- Unmold onto a plate and refrigerate
Notes
Tips:
– Valid to: 5 days under refrigeration or 30 days in the freezer (under freezing).
