Cassava (yuca or macaxeira): The base of many traditional bolos.
Corn and fubá: Used to add texture and flavor.
Coconut milk: A creamy, tropical touch.
Rapadura and brown sugar: Naturally sweeten.
Eggs and butter: Add consistency and moisture.
Most popular types of northeastern bolos:
Bolo de macaxeira.
A dense and juicy cake made with grated yuca, coconut milk, and sugar. Its sticky texture and sweet flavor make it a favorite with many.
Bolo de milho
Perfect for June parties, this bolo is made with fresh corn, coconut milk and sometimes grated cheese for a savory touch.
Bolo de fubá
A tender and fluffy cornmeal cake, often accompanied by anise seeds to enhance its flavor.
Bolo de rolo
One of the most iconic, it is made up of thin layers of sponge cake rolled with guava jam, forming a perfect spiral.
Bolo Souza Leão:
A sophisticated delicacy made with cassava, eggs, and lots of butter. This recipe is said to have originated with the colonial nobility of Pernambuco. Step by Step: How to Make an Authentic Northeastern Bolo.
Below, we share a simple recipe for a delicious macaxeira bolo:
Ingredients:
1 kg of grated cassava
200 ml of coconut milk
2 cups of sugar
3 eggs
100 g of butter
1 pinch of salt
