Pineapple Muhallabia Cake

ناجي الشيبانيCuisinier

Ingrédients

• 2 cups plain biscuits, crushed
  2 cup
• 100 grams butter
  100 gram
• 1 cup sugar
  1 cup
• 3 cups liquid milk
  3 cup
• 6 tablespoons cornstarch
  6 tablespoon
• 1 cup pineapple juice
  1 cup
• 1 cup pineapple, chopped
  1 cup
• 1/3 teaspoon food coloring
  1 teaspoon

Mesures

1. 1

   For the first layer, mix the biscuits with the butter and spread it in the tray. Place the biscuits in the refrigerator for 10 minutes.

   Matériel requis:

   Bol de mélange

   Plateau

   10 minutes
2. 2

   For the second layer, boil the milk with the cornstarch and sugar until it reaches boiling point, then pour it over the biscuits and place it in the refrigerator until it sets.

   Matériel requis:

   Marmite

   10 minutes
3. 3

   For the third layer, chop the pineapple into small pieces and place it on top of the Muhallabia.

   5 minutes
4. 4

   For the fourth layer, boil the pineapple juice with a teaspoon of cornstarch, then add the food coloring and stir until it reaches boiling point, then pour it over the pineapple.

   Matériel requis:

   Marmite

   10 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques