MALABI

AuthorTamaraDifficultyBeginner

The beautiful thing with these puddings are that you can top them with pretty much anything! I like to top them with a fruit jam and pistachios. Tip: To make the recipe vegan, replace the milk and cream with coconut milk.

Yields1 Serving
Prep Time15 minsCook Time4 hrsTotal Time4 hrs 15 mins

You will need

 475 ml milk or coconut milk
 5 tbsp cornstarch
 ½ tbsp Rose water
 120 ml cream
 200 g sugar
For serving:
 chopped almonds, pistachios, fruit jam or coulis and/or pomegranate seeds

Method

1

Put 120ml (½ cup) of the milk in a bowl with the cornstarch and rose water until you have a smooth, even mixture.

2

In a pot, cook the remaining 355ml (1½ cups) milk with the cream and sugar until boiling. Add the cornstarch mixture and cook over low heat for 2 to 3 minutes, stirring constantly until the mixture thickens.

3

Pour into serving bowls and cool to room temperature. Transfer to the fridge to chill for 4 hours, or overnight.

Ingredients

 475 ml milk or coconut milk
 5 tbsp cornstarch
 ½ tbsp Rose water
 120 ml cream
 200 g sugar
For serving:
 chopped almonds, pistachios, fruit jam or coulis and/or pomegranate seeds

Directions

1

Put 120ml (½ cup) of the milk in a bowl with the cornstarch and rose water until you have a smooth, even mixture.

2

In a pot, cook the remaining 355ml (1½ cups) milk with the cream and sugar until boiling. Add the cornstarch mixture and cook over low heat for 2 to 3 minutes, stirring constantly until the mixture thickens.

3

Pour into serving bowls and cool to room temperature. Transfer to the fridge to chill for 4 hours, or overnight.

MALABI

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