Cassava pudding: simple and cheap, easy ingredients

Cassava pudding, different, but uses only simple ingredients, from a blender and no oven

CASSAVA PUDDING, an author’s recipe, by chef Cris Muratori, of Bake and Cake Gourmet, specially created to give a special touch and a regional flavor to the pudding. This one only has ingredients from your fridge or pantry, it doesn’t take condensed milk, but cassava, manioc or cassava.

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• Portion: 8 people (1 whole pudding, in a 22cm mould)
• tools: 1 double boiler, 1 pudding mold with a hole in the center, 1 kettle, 1 frying pan (optional), 1 pressure cooker (optional). 1 coarse sieve.
• Equipment: conventional + blender

CASSAVA PUDDING

Dried Caramel:

• 1 1/2 cups sugar (or more if desired)
• 3/4 cup hot water (tea)

Cassava pudding:

• 400 g of pre-cooked cassava, very soft and without a central thread
• 4 eggs, sieved
• 1 1/2 cups coconut milk (tea)
• 1/2 cup (tea) granulated sugar
• vanilla essence or vanilla extract to taste,
• 1 small package of desiccated coconut (package = 50g)
• 1 tablespoon(s) of unsalted butter

PRE-PREPARATION:

1. Cook the cassava in a pressure cooker until soft. Remove the core strand and cut it into smaller pieces as needed to make this recipe.
2. Vacuum-packed pre-cooked manioc can also be used to make this pudding. However, it is recommended to cook it a little longer to get a softer texture.
3. Assemble the ingredients and utensils for the recipe.
4. Boil a kettle of water
5. To make a whole recipe, adjust the quantities for 4 people and use a 22 cm mould.
6. Take the butter out of the fridge.
7. Bring enough water to the boil in a bain-marie to cook the pudding.
8. Sift the eggs: place them in a thick sieve, over the blender and let drain while you prepare the dry caramel.

PREPARATION:

CASSAVA PUDDING – DRY CARAMEL:

1. Prepare a dry caramel (without water): put the sugar in a pudding mold that can go on the stove or in a pan.
2. Melt the sugar over low heat. Monitor.
3. After you reach the point of caramel-golden color, add the heated water to thin out the syrup (this is what will get your syrup flowing after you make the pudding).
4. Distribute the caramel in the mold (bottom and sides). Let the caramel cool to room temperature.
5. obs. due to the proportion of water, this caramel does not harden and yes, it becomes firmer as it cools.

CASSAVA PUDDIN – BLENDER:

1. Beat the sifted eggs, coconut milk, sugar and vanilla essence or extract in a blender.
2. Add the very soft pre-cooked cassava and beat well until a homogeneous mixture is obtained.
3. Add room temperature butter (pomade) and beat a little more.
4. Finally, without beating, add the grated coconut.
5. Place the pudding in the caramelized form, place it in the pan in a bain-marie and cover.
6. Cook over low heat for 45-60 minutes, or long enough to cook through.
7. To check if it is cooked, do the toothpick test. If it comes out dry, it’s ready.
8. Let cool and refrigerate for at least 2 hours before serving, or overnight.

FINISHING AND ASSEMBLY:

1. Develop after the ice cream, before serving.
2. To make it easier, if necessary, heat the bottom of the pudding a little.
3. Invert onto a serving plate and let the syrup drain.
4. Store in the refrigerator and covered.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.