A couple of posts back I announced here that I was saying goodbye to Korea and that I was adapting to my life back in Brazil but all of a sudden everything changed and here I am again... in Korea! Actually, it was my husband's business here that was delayed and I decided to come back for a few more months.
When I said goodbye to Korea I posted a typically Korean dish so now that I'm saying goodbye to Brazil I'm posting a typically Brazilian desssert: QUINDIM. It is a rich egg yolk and coconut based dessert that is very popular in Brazil and I love it!
recipe adapted from HERE
250g granulated sugar
10g butter (2 tsp)
2 egg whites
50g grated coconut (I used the dry packaged type, but if you have access to the fresh fruit it will turn out even better)
Combine water and sugar in a sauce pan. Heat the mixture, without stirring, over medium heat. As soon as it comes to a boil, remove from heat.
Add the butter and let it cool down. It's OK to use it slightly warm.
Break the skin of the yolks and strain them over a small bowl. Be patient and don't stir. Let it strain by itself so that you don't end up with egg smell.
Wash your strainer well and strain the egg whites. It's Ok to help wit a spoon or spatula now. The whites won't leave a smell.
Combine all the ingredients. do not beat.
Cover and refrigerate for 2 hours.
Grease mini muffin pans with butter and sprinkle fine sugar.
Fill them with the mixture almost to the top.
Put the muffin pan in a bigger baking pan with some hot water to make a bain-marie.
Bake at 350°F (180°C) for 30 to 40 minutes or until they are firm to the touch and start to get golden brown.
Remove from the oven and wait until they are warm to carefully remove them from the pan.
Place the quindins on small pieces of cellophane before arranging them in paper cups.