Ingredientes
Leite líquido1 liter
Açúcar4 tablespoons
Amido de milho5 tablespoons
Baunilha Líquida2 tablespoons
Pó de gelatina45 grams
Água1 cup
Passos
- 1
In a pot over heat, place 200 grams of water and bring to a boil, then add the gelatin and stir well.
5 minutosUtensílios necessários:
Panela - 2
Pour the gelatin into serving cups, let them cool slightly, then place them in the refrigerator at an angle for one hour.
60 minutosUtensílios necessários:🍳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 minutosUtensílios necessários:Panela - 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.
Fatos nutricionais
Leite líquidopor 100gAçúcarpor 100gAmido de milhopor 100gBaunilha Líquidapor 100gPó de gelatinapor 100gÁguapor 100g* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.