Ingredientes
Leche líquida1 liter
Azúcar4 tablespoons
Maicena5 tablespoons
Vainilla Líquida2 tablespoons
Polvo de gelatina45 grams
Agua1 cup
Pasos
- 1
In a pot over heat, place 200 grams of water and bring to a boil, then add the gelatin and stir well.
5 minutosHerramientas necesarias:
Olla - 2
Pour the gelatin into serving cups, let them cool slightly, then place them in the refrigerator at an angle for one hour.
60 minutosHerramientas necesarias:🍳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 minutosHerramientas necesarias:Olla - 6
Add the dissolved cornstarch and liquid vanilla, and let the mixture boil.
5 minutos - 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 minutos - 8
Remove the jelly and mahalabia cups from the refrigerator and serve cold.
Datos nutricionales
Leche líquidapor 100gAzúcarpor 100gMaicenapor 100gVainilla Líquidapor 100gPolvo de gelatinapor 100gAguapor 100g* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.