Vegan Malabi (almond Milk Pudding)

Or Misgav
by Or Misgav
12 Units
15 min

One of my favourite desserts to eat/make is Malabi. Easy to make and so refreshing after a heavy meal or any meal in the hot summer days.

It is so simple, with only 3 ingredients. Corn starch, sugar and almond milk.

The first step is measure the corn starch (also known as maize starch or corn flour). I like to be very firm, so I use 85 gr of it.

In oppose to other powders and baking ingredients, corn starch dissolve in cold temperature. So I added half a cup of the almond milk to it, and mixed it until dissolved. The rest of the container I poured to the pot on the stove.

Sugar melts better in hot liquids, therefore, I poured it to the pot.

Once it is on the stove and semi-hot, I added the corn starch cup and mixed it nonstop.

It only takes a few minutes to be ready.

My test is to take out the spatula and see if it sticks to it. If it does, then it is ready.

Once it is ready, you have to work fast. Pouring it into small containers.

If you wait more than a few minutes, it starts to set in the pot and would come out in pieces and not in a liquid form. It taste the same, however, it looks bad...

Once it is poured, I covered it with cling flim, wrapper, making sure it touches the top part of the content, to avoid breaking and tearing in the pudding. Then, I placed it fast in the fridge to shock it with coldness. I leave it there for at least 5 hours before serving.

In the meantime, I made the topping. In a small pot, 1/2 cup of sugar and 200 grams of raspberries.

Vegan Malabi (almond Milk Pudding)
Recipe details
  • 12  Units
  • Prep time: 5 Minutes Cook time: 10 Minutes Total time: 15 min
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For the pudding
  • 1 litre almond milk
  • 85 gr corn starch
  • 70 gr sugar
  • 200 gr raspberries
  • 1/2 cup sugar
Mix the corn starch with half a cup of milk until dissolved
pour the rest of the milk into a pot and add sugar
heat until bubbles are rising from the bottom
Pour fast into containers
add cling film to cover (make sure it touches to content)
Place in the fridge for 5 hours (at least)
Mix the raspberries with the sugar in a pan, until liquid and smooth
Cool it down for 20 minutes
Pour on top of the Malabi pudding before serving
  • Add coconut mixed with cinnamon on top before serving