Traditional Brazilian Sweets
James ViP
|11272POSTS
The next few posting will be devoted to some of the delicious traditional sweets that Brazilian cusine is also famous for.
Brigadeiros
Without a doubt the most traditional of Brazilian sweets, they first appeared in the 1940s at parties held to promote Brigadeiro Eduardo Gomes as a candidate for the Presidency. While Gomes lost the election to President Dutra the country gained a tasty treat.
INGREDIENTS
1 can Condensed Milk
1 Tbsp Unsalted magarine
7 Tbsp of Chocolate drink powder (Toddy, Nescau, etc.) or 4 of powdered chocolate
1 cup Chocolate granules (to cover the balls)
PREPARATION
Combine all the ingredients (except chocolate granules) in a saucepan and heat over medium heat (around ten minutes). Stir constantly with a wooden spoon to keep the mixture from sticking to the bottom of the pan or burning.
The right consistency has been reached when the mixture starts to release from the sides of the saucepan. You can also test the consistency by spooning a small dab onto a cool plate, turn the plate rim down (vertical) and if the dab doesn't run it's just right.
Remove from the heat and with the spoon or plastic spatula scrape all the mixture into a greased bowl to cool.
Grease hands with margarine and roll dobs of the cooled mixture into balls of the desired size. Roll them in the chocolate granules to coat them entirely and place into the small paper Brigadeiro cups (available at all supermarkets).
Enjoy!
Brigadeiros
Without a doubt the most traditional of Brazilian sweets, they first appeared in the 1940s at parties held to promote Brigadeiro Eduardo Gomes as a candidate for the Presidency. While Gomes lost the election to President Dutra the country gained a tasty treat.INGREDIENTS
1 can Condensed Milk
1 Tbsp Unsalted magarine
7 Tbsp of Chocolate drink powder (Toddy, Nescau, etc.) or 4 of powdered chocolate
1 cup Chocolate granules (to cover the balls)
PREPARATION
Combine all the ingredients (except chocolate granules) in a saucepan and heat over medium heat (around ten minutes). Stir constantly with a wooden spoon to keep the mixture from sticking to the bottom of the pan or burning.
The right consistency has been reached when the mixture starts to release from the sides of the saucepan. You can also test the consistency by spooning a small dab onto a cool plate, turn the plate rim down (vertical) and if the dab doesn't run it's just right.
Remove from the heat and with the spoon or plastic spatula scrape all the mixture into a greased bowl to cool.
Grease hands with margarine and roll dobs of the cooled mixture into balls of the desired size. Roll them in the chocolate granules to coat them entirely and place into the small paper Brigadeiro cups (available at all supermarkets).
Enjoy!
See also
- Leisure activities in Brazil - Guide
- Brazilian Passport - 9 Replies
- Brazilian Inherence - 3 Replies
- Brazilian Passport - 22 Replies
- Non Brazilian siblings of a Brazilian child - 6 Replies
- Interesting customs and traditions in Brazil - 13 Replies
- First Trip to the US for my sweet Baiano - 9 Replies
James ViP
|11272POSTS
Beijinhos
Served alongside Brigadeiros at almost every party in all of Brazil. The tradition of Brigadeiros and Beijinhos at children's birthday parties is universal in Brazil.
INGREDIENTS
2 cans Condensed Milk
2 Tbsp Margarine
300g Fine grated coconut
1 cup Sugar (cristalized) to coat the balls - "Açúcar Cristal" available in all supermarkets
Whole cloves to decorate
PREPARATION
In a saucepan combine the condensed milk, margarine, coconut and cook over low/medium heat for about 15 minutes, stirring constantly.
Transfer mixture into a greased bowl to cool.
Grease hands with margarine and roll out small balls, roll each ball in a small bowl filled with the cristalized sugar until entirely coated. Decorate each with a whole clove speared into the top of the ball and place into brigadeiro cups (available at all supermarkets).
Served alongside Brigadeiros at almost every party in all of Brazil. The tradition of Brigadeiros and Beijinhos at children's birthday parties is universal in Brazil.INGREDIENTS
2 cans Condensed Milk
2 Tbsp Margarine
300g Fine grated coconut
1 cup Sugar (cristalized) to coat the balls - "Açúcar Cristal" available in all supermarkets
Whole cloves to decorate
PREPARATION
In a saucepan combine the condensed milk, margarine, coconut and cook over low/medium heat for about 15 minutes, stirring constantly.
Transfer mixture into a greased bowl to cool.
Grease hands with margarine and roll out small balls, roll each ball in a small bowl filled with the cristalized sugar until entirely coated. Decorate each with a whole clove speared into the top of the ball and place into brigadeiro cups (available at all supermarkets).
James ViP
|11272POSTS
Pé de Moleque (Brazilian Peanut Brittle)
INGREDIENTS
1/2 Kg Roasted skinless peanuts
1/2 Kg Sugar
1 can Condensed Milk
3 Tbsp Margarine
PREPARATION
Combine the peanuts, sugar and margarine in a saucepan and cook over medium heat, stirring constantly until it starts to form a syrup.
Add the condensed milk and continue to stir over the heat until it begins to come unstuck from the bottom of pan.
Remove from the heat and spread mixture onto a greased baking sheet. When cooled cut into squares or break into chunks.
Observations: Open the can of condensed milk and grease the baking sheet before starting the preparations, since the mixture may quickly pass the desired point during the process. You don't want to be wasting your time doing these things during the cooking process or you risk spoiling the candy.
INGREDIENTS
1/2 Kg Roasted skinless peanuts
1/2 Kg Sugar
1 can Condensed Milk
3 Tbsp Margarine
PREPARATION
Combine the peanuts, sugar and margarine in a saucepan and cook over medium heat, stirring constantly until it starts to form a syrup.
Add the condensed milk and continue to stir over the heat until it begins to come unstuck from the bottom of pan.
Remove from the heat and spread mixture onto a greased baking sheet. When cooled cut into squares or break into chunks.
Observations: Open the can of condensed milk and grease the baking sheet before starting the preparations, since the mixture may quickly pass the desired point during the process. You don't want to be wasting your time doing these things during the cooking process or you risk spoiling the candy.
James ViP
|11272POSTS
Cocada Branca
There are several variations of this sweet. This is the basic recipe, you can also make it with chocolate and with Doce de Leite.
INGREDIENTS
400g Fresh grated coconut (coarse)
2 1/2 cups Sugar
1 1/2 cups Water
1/4 cup Condensed Milk
oil to grease baking sheet.
PERPARATION
1. Grease baking sheet and prepare all ingredients for immediate use.
2. Combine sugar and water in a saucepan and cook over high heat stirring constantly until it creates thick strings when falling from the spoon.
3. Stir in the grated coconut.
4. Add the condensed milk and continue stirring until it begins to release from the bottom of the saucepan.
5. Remove from heat and place large spoonfuls of the mixture on the greased baking sheet to cool.
6. If you wish to store then keep them in a tightly covered container.
For Cocada de Chocolate add 3 Tbsp of chocolate drink powder and 1/2 Tsp of vanilla to the mixture when you add the condensed milk to the above recipe.
There are several variations of this sweet. This is the basic recipe, you can also make it with chocolate and with Doce de Leite.
INGREDIENTS
400g Fresh grated coconut (coarse)
2 1/2 cups Sugar
1 1/2 cups Water
1/4 cup Condensed Milk
oil to grease baking sheet.
PERPARATION
1. Grease baking sheet and prepare all ingredients for immediate use.
2. Combine sugar and water in a saucepan and cook over high heat stirring constantly until it creates thick strings when falling from the spoon.
3. Stir in the grated coconut.
4. Add the condensed milk and continue stirring until it begins to release from the bottom of the saucepan.
5. Remove from heat and place large spoonfuls of the mixture on the greased baking sheet to cool.
6. If you wish to store then keep them in a tightly covered container.
For Cocada de Chocolate add 3 Tbsp of chocolate drink powder and 1/2 Tsp of vanilla to the mixture when you add the condensed milk to the above recipe.
James ViP
|11272POSTS
Paçoca (pronounced pa-saw-ka)
This peanut treat is sold in store, both big and small, all over Brazil. Why buy it if you can make it at home, it's so easy!
INGREDIENTS
500 g Freshly roasted peanuts (with skin on)
200 g Maizena or Maria biscuits (Graham Crackers will work great if you can get them)
1 can Condensed milk
PREPARATION
Roast the peanuts (skin on) for about 20 minutes, spin them in a blender or food processor until a fine crumbly flour. Set aside.
Spin the Maizena/Maria biscuits (or Graham Crackers) in a blender or food processor until a fine crumbly flour.
Combine the peanut and biscuit flours and mix well.
Gradually add the condensed milk, mixing well with a wooden spoon or your hands all the time.
Press (very firmly) the mixture into the bottom of a small rectangular greased baking pan and let stand for at least 10 minutes.
Cut into small cubes or bars and serve as treats or wrap individually in plastic wrap, store in airtight container.
Note: If you want really firmly packed bars of paçoca then place a cutting board with some weights on top to compact the dough (I use a few heavy ceramic plates as weight).
This peanut treat is sold in store, both big and small, all over Brazil. Why buy it if you can make it at home, it's so easy!
INGREDIENTS
500 g Freshly roasted peanuts (with skin on)
200 g Maizena or Maria biscuits (Graham Crackers will work great if you can get them)
1 can Condensed milk
PREPARATION
Roast the peanuts (skin on) for about 20 minutes, spin them in a blender or food processor until a fine crumbly flour. Set aside.
Spin the Maizena/Maria biscuits (or Graham Crackers) in a blender or food processor until a fine crumbly flour.
Combine the peanut and biscuit flours and mix well.
Gradually add the condensed milk, mixing well with a wooden spoon or your hands all the time.
Press (very firmly) the mixture into the bottom of a small rectangular greased baking pan and let stand for at least 10 minutes.
Cut into small cubes or bars and serve as treats or wrap individually in plastic wrap, store in airtight container.
Note: If you want really firmly packed bars of paçoca then place a cutting board with some weights on top to compact the dough (I use a few heavy ceramic plates as weight).
TigerMcTeague Active member
|94POSTS
James ViP
|11272POSTS
TigerMcTeague Active member
|94POSTS
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