Ingredients for Cake-Molded Muhallebi (Turkish Milk Pudding)
- 1 kg (about 2 lb) whole milk
- 3 tablespoons cornstarch
- 2 tablespoons flour
- ½ dessert spoon (about 1 tsp) cinnamon
- 1 water glass (about 200 ml / ¾ cup + 1 tbsp) granulated sugar
- Cocoa powder and shredded coconut, for topping
How to Make Cake-Molded Muhallebi (Turkish Milk Pudding)
In a saucepan, whisk together 1 kg of milk, 3 tablespoons of cornstarch, 2 tablespoons of flour, ½ dessert spoon of cinnamon, and 1 water glass of granulated sugar. Place over medium heat and cook, stirring continuously, until the mixture thickens to a pudding consistency.
Rinse a cake mold with cold water and leave it wet. Pour the prepared muhallebi into the mold and let it rest in the refrigerator for 3–4 hours. Once set, invert the mold onto a serving plate and dust the top with cocoa powder and shredded coconut.
