Puddina Maltija hielsa mill glutina, bl’uza tal konnyaku: Ricetta Televiziva

puddina-tal-hobz-bil-milli-tal-kannoli-cj

Pudina Matija bil milli tal irkotta  Ritratt minn CJ Baldacchino waqt xandira diretta

Ghal din ir ricetta ibbazata fuq wahda antika minn missier Renato Briffa li kellu hanut tal helu go Old Mint Street, il Belt Valetta (1956) hija bla glutina u il konnyaku fih 9 kalorijii kull 100g.
Ghandek bzonn:
4 mgharef kokodina
600g ghagin tal konnyaku
60ml zejt taz zebbuga
1/4 tuffieha mahkuka
qoxra ta lumija
qoxra ta laringa
4 bajdied
4 mgharef stevia (jekk trid biss)
4 qtar vanilla
25 g sultanas
1/4 kuccarina mixed spice
1/4 kuccarina kanella
niskata nocemuskata
25g cikkulata mqatta bicciet
2 mgharef gamm
grokk liquer li joghbok
25g konfettura
50g coconut
75g lewz midhun
70g custard powder
Ghal milli tal kannoli:
250g irkotta
60g coconut
40g cirasa mqatta
40g konfetta
bajda
Ghal wicc:8 cirasa

Poggi l ghagin tal konnyaku go skutella wara li ssafi l ilma.  Uza stikka (hand blender) biex tidhon il ghagin konnyaku,   Ħawwad l-ingredjenti kollha flimkien fi skutella mal ghagin tal konnyaku. Poġġi t-taħlita fid-dixx midluk bil-butir.

Go skutella ohra hallat il irkotta mas stevia, cirasa u konfettura.  Zid il coconut u ftit vanilla. Poggi go pajping bag u  poggi ftit mit tahlita fuq kull porzjon tal kejk (ippajpa tmien darbiet go forma tal kejkijiet ta 23cm.  Fuq il wicc tal mili tal irkotta poggi cirasa.  Aħmi f’temperatura ta’ 180 grad Celcius għal bejn tliet kwarti u siegħa.

Din ir-riċetta xxandret fil-programm  Lea’s Good Food Everyday 10am 4.10pm u 9pm Smash TV

 

Trade Enquiries:

Ghagin tal konnyaku Better Than: J Calleja Import Export Ltd

Lewz, coconut, konfettura u frott niexef: St Georges Brand

Hwawar: Schwartz minn P J Sutters

Frott: Big Fresh

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