Pineapple Muhallabia Cake

ناجي الشيبانيChef

Ingredjenti

• 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.

   Għodda meħtieġa:

   Bowl tal-ħawt

   Tazza

   recipe.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.

   Għodda meħtieġa:

   Kazzola

   recipe.minutes
3. 3

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

   recipe.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.

   Għodda meħtieġa:

   Kazzola

   recipe.minutes

Fatti tan-Nutrizzjoni

* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

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