How to Make Homemade Dadinho
Do you know this Brazilian candy called Dadinho that we all love? Today I'll teach you a homemade version with no preservatives and less sugar than the traditional one. Let's learn how to make it!
Equipment
- Food Processor
- Stove
- Refrigerator
Ingredients
Dough
- 1 1/2 cups of Peanut Flour 6 oz (165 g )
- 1 cup Cashew Flour 4 oz (110 g)
- 2 tbsp Margarine 1.4 oz (40 g)
- 1/2 cup Confectioners’ Sugar 2.5 oz (70 g)
- 1 tsp of Cocoa Powder 0.1 oz (3 g)
To achieve the right consistency
- 1/4 cup of Confectioners’ Sugar 1.2 oz (35 g)
Instructions
Dough
- In a saucepan off the heat, add the peanut flour and cashew flour and mix.
- Heat over low heat, stirring constantly for about 3 minutes until the flours are warm to the touch.
- Quickly remove to a food processor and blend until it forms a dough.
- Add the melted margarine, confectioners' sugar, and cocoa powder, and blend until it forms a smooth dough.
- Transfer to the saucepan and cook over low heat, stirring constantly for 3 minutes until it forms a single mass that releases from the bottom of the pan.
- Place in a bowl and cover with plastic wrap or a food-safe bag. Refrigerate for 1 hour to cool completely.
To achieve the right consistency
- After, gradually add more confectioners' sugar and knead with your hands until it reaches the right consistency.
- Grease the bottom and sides of a small pan (mine is 7.1 inches × 7.1 inches – 18cm x 18cm) and attach a food-safe bag.
- Place the whole dough and try to shape it to 7.1 inches × 5.5 inches (18x14cm).
- Press firmly and cover with a food-safe bag, then freeze for 20 minutes to make it easier to cut.
- Unmold onto a cutting board.
- And cut into 0.8 inches (2 cm) squares. You'll get 9 squares in one direction and 7 squares in the other, totaling 63 pieces.
Notes
Tips:
Valid to: 2 days if stored in an airtight container at room temperature (in a dry and airy place), 10 days if stored in a container in the refrigerator.
