Cornstarch Sequilho: Try this grandma’s recipe for breakfast

Cornstarch Sequilho: Try this grandma’s recipe for breakfast

Cookie or biscuit? Neither! Here, what conquers hearts (and stomachs) is the cornstarch sequel! With its dry texture, which melts in the mouth, the sequilho proves to be the perfect recipe to start the day with a real grandmother’s breakfast. But what matters is: do you know how to make this recipe at home?




Of Portuguese origin, the first records of cornstarch sequilho date back to the mid-17th century. Thus this delicious recipe arrives in Brazil with the colonizers from Portugal and undergoes new influences. The wheat in the original recipe, for example, has been replaced by the influence of indigenous culture by cassava starch, which is what gives it the texture we know.

This recipe keeps changing – and conquering generations – and can be known by many different names, such as saquarema AND rubber queen! Without further ado, check out the full recipe and enjoy these traditional flavors in a complete breakfast.

cornstarch sequilho recipe

Preparation time: 1 hour

Performance: 80 units

Difficulty level: easy

Ingredients:

  • 2 yolks
  • 4 tablespoons of margarine
  • 1 teaspoon(s) of vanilla essence
  • 100 g of finely grated coconut
  • 4 cups cornstarch (approximately)

Method of preparation:

  1. In a bowl mix the condensed milk, egg yolks, margarine, essence and grated coconut.
  2. Then add the cornstarch, a little at a time, mixing until it is homogeneous and does not stick to your hands.
  3. If needed, add more cornstarch.
  4. Immediately after, shape the balls and place them in molds lined with buttered paper.
  5. With your finger, make a hole in the center of each ball.
  6. Bake in a medium oven (180°C), preheated, for 15 minutes or until firm, without browning.
  7. Finally, let it cool, unmold it, pack it as you wish and enjoy!

Source: Terra

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