Ingredients
- 2 cups of washed and drained green corn
- 1 cup of wheat flour
- 400 ml of homemade coconut milk
- 1/2 cup of oil
- 2 spoons of active dry yeast
- 2 cups of corn flour (flocão)
- 1 and 1/2 cups of sugar
- 1/2 cup of grated coconut
- 1/2 teaspoon of salt
Steps
Step 1: Blend the oil, sugar, and coconut milk in a blender, adding the wheat flour, corn flour, and salt gradually.
Step 2: Separate this dough and blend the corn separately.
Step 3: Combine the corn with the separated dough, mix well, and add the yeast.
Step 4: Pour the dough into a preferred baking dish already greased with oil and flour.
Step 5: Bake in a preheated oven at 180°C for 45 minutes and an additional 10-15 minutes at 200/220°C.
Step 6: Remove the cake from the oven only when it is completely cooled, as it may break if removed earlier.
Tips
1: You can use canned corn that also works well.
2: When blending the mixture in the first step, stir with a spoon to avoid burning the blender.
3: When blending the corn, remember not to over-blend to preserve the rustic texture of the corn.
4: (Optional) Add cinnamon or nutmeg to the dough or even rose petals for extra flavor.