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Quindim (sugar free)
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
5 servings
Luísa Colombi
@soulbaker- Ingredients
- Recipe
- Gems5 unit(s)
- Warm water100 ml
- Xylitol (but it can be the sweetener you prefer)100 g
- grated coconut40 g
- Ghee Butter1 tablespoon
- Pinch of salt to taste
- Vanilla Extract1 teaspoon
- Over a bowl, place a sieve and pour the yolks. Pop them all with a fork and let them drain. This helps to avoid the strong egg smell and taste.
- Mix the remaining ingredients with a spatula, being careful not to incorporate air.
- Grease quindim molds with ghee or coconut oil and demerara sugar.
- Place the quindim dough inside them and bake in a bain-marie at 180ºC, for approximately 50min-1h.
- It is ready when the top is golden and when you feel it with your fingers, it is firm.
- Once removed from the oven, let it cool, but do not cool completely. Run a knife around and unmold onto serving plate.
- Do not unmold it completely cold, because it will end up sticking to the mold and losing its shine. If it's too hot, it runs the risk of breaking.
- Refrigerate and serve cold.
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