Ingredients
Liquid milk1 liter
Sugar4 tablespoons
Cornstarch5 tablespoons
Liquid Vanilla2 tablespoons
Gelatin Powder45 grams
Water1 cup
Steps
- 1
In a pot over heat, place 200 grams of water and bring to a boil, then add the gelatin and stir well.
5 minRequired Tools:
Pot - 2
Pour the gelatin into serving cups, let them cool slightly, then place them in the refrigerator at an angle for one hour.
60 minRequired Tools:🍳Cups - 3
Once the gelatin has set at an angle, prepare the mahalabia.
- 4
Dissolve the cornstarch in a cup of cold milk.
- 5
In a pot over heat, place the milk and bring to a boil, then add the sugar, stirring to dissolve and let it boil well.
5 minRequired Tools:Pot - 6
Add the dissolved cornstarch and liquid vanilla, and let the mixture boil.
5 min - 7
Remove the pot from the heat, pour the mahalabia into the space left by the tilt of the gelatin, and let it cool, then place them in the refrigerator to chill well.
10 min - 8
Remove the jelly and mahalabia cups from the refrigerator and serve cold.
Nutrition Facts
Liquid milkper 100gSugarper 100gCornstarchper 100gLiquid Vanillaper 100gGelatin Powderper 100gWaterper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.