Two Desserts from Macau: Nut Cake/Mango Pudding 🌞

Bolo Menino
Nut Cake



Serves 12

85 g (3 oz / 3/8 cup) desiccated coconut
1 x 165 ml (6 fl oz / 3/4 cup) can coconut milk
8 whole eggs
8 egg yolks (additional)
250 g (9 oz/generous cup) castor sugar
60 g (2 oz/1/4 cup) Marie biscuits, ground to a powder
30 g (1 oz/2 tbsp) pine nuts, roasted and ground to a powder
60 g (2 oz/1/4 cup) almonds, roasted and ground to a powder
1 teaspoon baking powder, dissolved in 3 tablespoons of milk

1. Soak the desiccated coconut in the coconut milk and set aside.

2. Carefully separate the egg yolks from the whites. Beat all 16 egg yolks together with sugar
until smooth and pale in colour.

3. Beat egg whites until they are stiff and form peaks, then carefully fold into the egg yolk
and sugar mixture.

4. Sift the powdered biscuits into the egg and sugar mixture with the pine nut and almond
powder, then stir in coconut mixture. Lastly, stir in the baking powder dissolved in milk.

5. Turn into a large 10 x 10 baking tin (or, more traditionally, a mould), and bake in the
centre of a pre-heated moderate oven (180°C/350°F) for 20-30 minutes or until a knife
stuck into the cake comes out clean. Cool, and serve.

This recipe comes from an old family cookbook belonging to Lady Ana Rodrigues. It is credited as having
come from a woman by the name of Delmira Alvares. The cake is traditionally served at afternoon parties
and best eaten when freshly baked.

from "Taste of Macau"
https://www.goodreads.com/book/show/2207281.Taste_of_Macau

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Pudim de Manga
Mango Pudding



Serves 6—10

200 g (7 oz/scant 1 cup) sugar
250 ml (9 fl oz/generous 1 cup) fresh whole milk
750 ml (1 1/2 pints/3 cups) water
25 g (2 tbsp) gelatine, dissolved in a little warm water
3 medium-sized ripe mangoes, diced
50 ml (2 fl oz / 1/4 cup) fresh pouring cream

1. Combine sugar and milk with 750 ml (14 pints/3 cups) water, bring slowly to a boil
and remove from heat.

2. While still warm, carefully stir in the dissolved gelatine. Allow to cool, then add mango
pieces and cream. Stir carefully to combine. Turn into small individual serving dishes and
chill in the refrigerator until set.

Macanese mango pudding differs from rhe Cantonese with the use of pieces of mango and the absence of egg.
Mangoes are, of course, readily available and relatively inexpensive in Asia; but in other parrs of the world
peaches make a possible substitute. The proportion of milk to cream can be changed as desired, and evaporated
milk can also be added into the mix.

from "Taste of Macau"
https://www.goodreads.com/book/show/2207281.Taste_of_Macau


Tropical goodness!