SHF #55 - Sweet Without the Wheat
Thursday, May 21, 2009 2:46:11 AM
It's not sooo difficult theme, if you choose something that doesn't really uses wheat flour (let's say, Gelatines, Ice Creams, jams and many others - which are not really bad options, though!), but the greatest fun was in substituting the wheat flour for some other kind of flour.
After a long week thinking, and after almost baking Le Gateau Victoire au Chocolat, Mousseline (from Julia Child), I ended up thinking of going Brazilian, again. So, I ended up with one very traditional sweet (and one of the few which is trully Brazilian, instead of adaptations from Portuguese or African sweets). We call it Queijadinha (kay-jah-dee-ña), which are a mixture between little cheese popovers and coconut macaroons. (I was actually thinking of how to describe it for a couple of days, already, and thinking if I could come up with an English name, but I really couldn't..)
The recipe and procedures are very easy to make, and it yelds lots of Queijadinhas. They're crunchy on the top, full of coconut texture, and moist and chewy in the inside (instead of being empty, like popovers). The recipe, which I adapted from the huge book "A Cozinha Maravilhosa da Ofélia" (Ofelia was to Brazil what Julia Child was to US), called for three tablespoons wheat flour. After thinking a little bit and doing some research, I have decided to exchange it for the same amount of tapioca flour. And the result was still wonderful!
Adapted from A Cozinha Maravilhosa de Ofélia
Serves 8 medium ramekins or 40 bite-sized queijadinhas
200g dried coconut, shredded
200ml coconut milk
1 can (400g) Sweetened condensed milk
1 tbsp. butter, room temp.
4 tbsp. Shreded Hard cheese (We use a traditional half-cured cheese)
3 tbsp. tapioca flour
1 tsp. baking powder
(Damn, this thing is so addictive... I can't stop eating!)
Soak the 200g dried shreded coconut into the 200ml coconut milk for 30 to 60 minutes.
Pre-heat oven at 200C / 430F. In a large bowl, beat the 4 eggs, 1 can of sweetened condensed milk and 1tbsp butter, until well combined. Add the 4tbsp hard cheese, sieve the 3tbsp tapioca flour and 1tsp baking powder, and beat to combine. Add the shreded coconut and coconut milk, and finish beating a little more.
Divide them into greased mini muffin cups (preferably with paper cups), or greased ramekins. Bake for 30 to 40 minutes, depending on the size of your queijadinhas. They should be puffed up, and get to a beautiful brown on top.
They're good warm, but much better at room temperature!