I made this treat for the national council of Jewish women. This yummy Mediterranean pudding is very easy to make and it is light and creamy. This version of it is vegan, but originally it is made with milk and cream.
INGREDIENTS
85 gr/3 oz cornstarch
1 cup water or non dairy milk
1 can coconut cream (400ml)
1 can coconut milk (400ml)
200 ml water/non dairy milk
1 tsp rose water (optional)
For the syrup:
1/2 cup sugar
1/2 cup water
1 cup berries
For the slurry:
2 teaspoon cornstarch
1 tablespoon water
For topping:
1/2 cup shredded coconut
1/2 cup chopped pistachios
Makes about 16 mini (2oz/60cc) individual servings. You can also make it as one big serving in a 9×9 inch/20×20 cm pan.
INSTRUCTIONS
Place cornstarch in a big pot and gradually add some of the recipe fluids (milk/water), whisking constantly, till there are no lumps left.
Add sugar and the rest of the fluids except for the rose water and mix well.
turn on the heat to medium and cook, stirring constantly, till the mixture thickens.
keep cooking and stirring for a few more minutes till you see the first big thick simmer bubble.
** Another way to test if the Malabi is ready is by inserting a wooden spoon to the pot, removing it and tracing a finger along the coated spoon. if the trail your finger leaves stays open the Malabi is ready. if the trail closes, keep cooking and stirring for a few more minutes and try again. If the trail stays open, you reached the right thickness/consistency. It might take a while, so be patient, and don’t stop stirring.
If the Malabi thickens too quickly, reduce the heat and continue as instructed.
Once ready, remove from the heat, add the rose water and stir well.
Immediately pour to serving cups or pan and attach cling wrap to the surface to prevent it from forming a “skin”.
Refrigerate for 6 hr to stabilize.
In the meantime, make the syrup:
Add sugar, water and berries to a sauce pan.
Bring to a boil and cook for another 10 min.
Mix the slurry ingredients well. Make sure there are no lumps.
Add the slurry to the syrup, stirring vigorously to prevent lumps.
Keep cooking for another few minutes until it slightly thickens and remove from heat.
Strain the syrup and get rid of the solids.
Keep refrigerated till ready to serve.
Pour gently over the Malabi and serve with shredded coconut and pistachios on the side.
Enjoy 
Leave a Reply