Makes: Rectangular baking pan
Preparation Time: 40 minutes
- 1½ teacups of raw, grated manioc, peeled
- ½ teacup of brown or gramixó sugar
- 1 teacup of coconut milk
- ½ teacup of whole milk
- 3 eggs
- 3 tablespoons of butter
- 1 tablespoon of baking powder
- All-purpose or rice flour, to coat the baking tray
Combine all the ingredients, except for the baking powder, and mix them in a blender until smooth. Add the baking powder, mixing it into the dough. Grease a baking pan with butter and all-purpose or rice flour, pour in the dough and bake in a preheated oven at 180°C for about 30 minutes, or until golden.
This popular cake found on the tables and fairs of Acre state uses gramixó, a kind of brown sugar. In the NoThe popular biscuit from tables and fairs in Acre takes gramixó – an expression of the Amazonian caboclo for brown sugar. In the region, this sugar is similar to brown sugar, but it is not so firm. I watched the gramixó making process in a community in Juruá, a tributary of the Amazon River. At the tip of the hoe, the sugar gains a unique, rustic texture, reminiscent of a pressed or grated brown sugar.