Fechar menu

Hello, visitor!

Abrir menu
DeliRec logo
Photo of the Quindim – recipe of Quindim on DeliRec
Curtir receita
Avançar lista



View in original language


Tempo de preparo

70 min(s)


10 servings

marialuiza rodriguespessanhatomemachado

  • Ingredients
  • Recipe
  • WARM WATER200 ml
  • GEMS10 unit(s)
  • SUGAR300 g
  • BUTTER40 g
  1. Hydrate the coconut with warm water for 10 minutes.
  2. Place a sieve over a bowl, throw all the yolks into the sieve and pierce each yolk with a fork. Let the entire internal content of the yolk drain slowly without pressing with a spoon or any other object so that the yolk film does not pass into the bowl, thus reducing the egg smell. Another important tip is to use very fresh eggs because the fresher the egg, the less smell it will have.
  3. Grease the quindim pans with butter and pass granulated sugar around the entire pan.
  4. After all the yolk has drained into the bowl, add the hydrated coconut, sugar, salt, vanilla extract and butter.
  5. Mix with the help of a fork carefully so as not to incorporate air. Do not mix more than necessary.
  6. Fill the molds with the egg mixture and bake in a bain-marie in a preheated oven at 180 degrees for approximately 1 hour. (Place a pan face down over the pan where the quindins are. This way you promote the effect of a greenhouse, making the quindins bake faster, evenly and be much softer and moister.)
  7. When the top part of the quindim is golden and you feel it with your fingers and notice that it is consistent, you can remove it from the oven. Another way is to put a toothpick in the dough and if it comes out clean, it's ready. Be very careful with the inside of the ovens, because as the heat is not evenly distributed and the molds are very small, it is very common for some quindins to bake completely and others not to bake at all. For this not to happen, either you turn the mold halfway through cooking or treat each mold as an individual candy, that is, if one is ready, remove it from the oven immediately and leave the others that are not yet consistent.
  8. As soon as you take it out of the oven, let it cool, run a knife around the quindim and unmold it onto the serving plate. It is important that the quindim is not unmoulded hot because it may not be completely consistent and end up breaking or cold because it will end up sticking to the mold and will not have that nice shine on top.

Did you like this recipe?

Gostei da receitaNão gostei da receita

You may also like

Recipe of Quindim on the DeliRec recipe website


Recipe of quindim brigadeiro on the DeliRec recipe website

quindim brigadeiro


Recipe of Quindim on the DeliRec recipe website


DeliRec logo

We are passionate about food and have created this app so that people like us can have fun and discover new dishes, invent recipes and share them. Because we have to share good food!

Sign up for our newsletter:

DeliRec has more flavor on the app!

DeliRec App