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Cassava dough for coxinha

Photo of the Cassava dough for coxinha – recipe of Cassava dough for coxinha on DeliRec
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Cassava dough for coxinha


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Tempo de preparo

90 min(s)


15 servings

Cris Terra

  • Ingredients
  • Recipe
  • Water2 l
  • Carrot150 g
  • Onion150 g
  • Leek100 g
  • Blonde to taste
  • Cassava500 g
  • Butter1 tablespoon
  • Wheat flour100 g
  • Salt to taste
  • Black pepper to taste
  • Chives to taste
  1. Start by making the broth, put the carrots, leek, onion, bay leaf and water in a pan and let it cook slowly for approximately 50 minutes.
  2. Pass the broth through a sieve to separate the vegetables and leave only the broth. Reserve the broth.
  3. Peel the butternut squash and cut into small pieces.
  4. Place the manioc in a pan, add the broth (just until it covers the manioc and reserve the rest of the broth), black pepper and salt.
  5. Bring to a boil until the manioc is soft and with a little broth (If the manioc has not cooked, add a little more broth).
  6. Squeeze the manioc while still hot and place in a pan.
  7. Put the pan on the fire, add the butter and the chopped chives, mix well.
  8. Add the wheat flour and stir until it unglues from the bottom of the pan.
  9. Transfer to a large tray, cover with plastic wrap and wait to cool to model the coxinha or the salty you prefer.

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