Pineapple Muhallabia Cake

ناجي الشيبانيCuoco

Ingredienti

• 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

Passi

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.

   Utensili necessari:

   Ciotola per mescolare

   Vassoio

   10 min
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.

   Utensili necessari:

   Pentola

   10 min
3. 3

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

   5 min
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.

   Utensili necessari:

   Pentola

   10 min

Fatti nutrizionali

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag