Yoki Flocão de Milho (500g)

Product Overview

• Texture: Large, light, and "fluffy" flakes. These flakes are designed to absorb water quickly without turning into a sticky paste.
• The Process: When steamed in a cuscuzeira (a specific tiered steamer pot), the flakes expand and bind together into a soft, airy "cake" that can be sliced or crumbled.

Key Uses & Recipes

• Cuscuz Nordestino (The Daily Bread): This is a breakfast staple in Brazil. It is usually steamed and served hot with a generous amount of butter, or accompanied by eggs, dried meat (carne de sol), or goat cheese.
• Cuscuz Paulista: A more elaborate version from the South, where the flakes are mixed with a tomato-based sauce, vegetables, eggs, and sardines to form a molded savory cake.
• Farofa: While Yoki makes pre-seasoned farofas, some chefs prefer to use Flocão to make a "chunkier" homemade farofa with a unique crunch.