Rita Lobo teaches how to make QUINDIM, but we can call this version QUINDÃO. The chef also shows some tricks to make the dessert perfect and answers some culinary questions related to EGG. #NhacGNT #RitaLobo #PracticalCooking Ingredients: 15 egg yolks 1 cup (tea) of finely grated fresh coconut (about 100 g) 1 ½ cup (tea) of sugar 3 tablespoons (soup) of melted butter Butter and sugar to grease and sprinkle the pan Preparation: To melt the butter, microwave for 20 seconds and stir when you remove it so that it is uniform. In a large bowl, combine the coconut and sugar and mix well with your hands, rubbing, until it forms a moist and slightly compact dough, similar to wet sand. Add the melted butter and mix again. Cover with plastic wrap and let it rest in the refrigerator for 1 hour – this resting time is essential for the coconut to release flavor into the quindim and to remain very moist after baking. With 20 minutes left in the fridge, take the opportunity to separate the egg yolks from the whites. Place a sieve over a medium bowl. In a small bowl, crack one egg at a time, transferring the yolks to the sieve and the whites to another bowl – if one is spoiled, you won’t lose the recipe. The whites can be stored in the fridge for up to two days (or 1 month in the freezer) for a future recipe. Using a fork, pierce the yolks and let the liquid drain into the bowl. Gently pass the back of a spoon through the sieve to speed up the process, but don’t press too hard – sieving the yolks helps to remove the film that can give the quindim a strong egg aroma. After the resting time, remove the coconut and sugar mixture from the fridge, add the sieved egg yolks and mix with a silicone spatula to incorporate – avoid beating the dough, this can make the quindim opaque; at first it seems hard but will soften as the yolks are incorporated. Let the dough rest in the bowl at room temperature for 30 minutes while the oven preheats – this resting time also helps to ensure a tasty and shiny quindão. Preheat the oven to 180°C (medium temperature). Bring a kettle with about 7 cups of water to a medium heat – this will be used to bake the quindim in a bain-marie, so it is quite a lot of water, so it does not dry out in the oven. Generously grease a 18 cm diameter ring-shaped pan with butter. Sprinkle with sugar to cover the surface well and still leave a thin layer at the bottom of the pan (about 2 tablespoons is enough). Transfer the quindão dough to the greased pan. Cover the bottom of a baking dish with a folded dish towel, place the quindim mold on top of the towel, place in the oven and only then fill the baking dish with boiling water until it covers half of the mold – the dish towel serves to make the quindim smooth, as it prevents the mold from hitting the baking dish during baking. Bake for about 1 hour and 30 minutes, until the surface of the quindim is lightly golden and dry. To ensure that it is cooked, insert a toothpick: the quindim dough under the coconut layer should have a slight resistance, indicating that it is no longer liquid. Remove from the oven and let it cool out of the water for about 30 minutes – it is easier to unmold the quindim when it is warm. To unmold: use the tip of a knife to separate the coconut from the sides and the central cone. Cover the mold with a plate and turn it over in one go. Let it cool completely at room temperature before serving (if you prefer, put it in the refrigerator for 3 hours). ------------------------------------ Subscribe to Nhac GNT: http://bit.ly/NHACGNT ::::: MEET THE NHAC BOT, NHAC GNT'S VIRTUAL ASSISTANT ::::: https://m.me/NhacGNT Follow Nhac GNT on social media! Facebook: / nhacgnt Instagram: / nhacgnt Twitter: / canalgnt Pinterest: / nhacgnt Many More Recipes: http://www.nhacgnt.com.br