Pineapple Muhallabia Cake

ناجي الشيبانيCozinheiro

Ingredientes

• 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

Passos

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.

   Utensílios necessários:

   Tigela de mistura

   Bandeja

   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.

   Utensílios necessários:

   Panela

   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.

   Utensílios necessários:

   Panela

   recipe.minutes

Fatos nutricionais

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

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