Like ambrosia (or expect-husband), the classic quindim bakery also has Portuguese origins! Originally, the recipe featured almonds, which they were replaced by coconut upon arrival in Brazil. And this is where the candy got its name, meaning “dengo” in the Kimbundu language.
In other words, the history of this delicious dessert is the result of the mixture of several cultures. Initially, the nut recipe was called Brisas do Liz and was popular with nuns in Portuguese convents. With the colonization and nostalgia for traditional sweets, the recipe was adapted by African women, who were enslaved and worked in the kitchens of Casas Grandes. Here it gained the traditional name.
Classic, the quindim oven follows a simple but careful recipe that lives up to its long history. That is why it is necessary to follow a recipe. So, just follow the steps below!
Time: 1h (+ 1h in the fridge)
Performance: 25 units
Difficulty: easy
Quindim baking ingredients:
- 12 buds
- 4 eggs
- 3 and 1/2 cups (tea) of sugar
- 2 tablespoons of butter
- Margarine and sugar for greasing
Method of preparation:
In a blender, beat the egg yolks, eggs, sugar and butter until smooth. Stir in the coconut and divide between buttered and sprinkled cake pans.
Arrange, side by side, in a large form and take it to a medium oven, preheated, in a double boiler, for 30 minutes or until it is firm. Leave to cool and refrigerate for 1 hour. Finally, unmold, arrange in paper cups and serve immediately.
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Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
