Ingrediënten
Vloeibare melk1 liter
Suiker4 tablespoons
Maïzena5 tablespoons
Vloeibare Vanille2 tablespoons
Gelatinepoeder45 grams
Water1 cup
Stappen
- 1
In a pot over heat, place 200 grams of water and bring to a boil, then add the gelatin and stir well.
5 minBenodigde hulpmiddelen:
Pan - 2
Pour the gelatin into serving cups, let them cool slightly, then place them in the refrigerator at an angle for one hour.
60 minBenodigde hulpmiddelen:🍳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 minBenodigde hulpmiddelen:Pan - 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.
Voedingsfeiten
Vloeibare melkper 100gSuikerper 100gMaïzenaper 100gVloeibare Vanilleper 100gGelatinepoederper 100gWaterper 100g* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.