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Muhalabai – Lucy’s Luscious Loveliesrecipe collection – copyright LLL

Yields8 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins

Muhalabai - Lucy's Luscious Lovelies - a vegan version of a favourite sweet during Ramadan, or for a quick breakfast starter, a delicious Arabic milk pudding flavoured with cardamom, rosewater or orange blossom water gives it a unique taste. Annette regularly spoilt herself with the Singaporean version from the popular people's restaurant Zam Nam on North Bridge Rd. Established in 1908, Singapore. Zam Zam is one of the most popular Indian-Muslim restaurants in Singapore. - other names Mahalabai, Muhalebbi.
Malay Pandan version - add pandan leaf for that extra exotic flavour

 3 cups almond milk - see recipe below to make at home from almonds
 1 cup thick coconut cream
 6 tbsp rice flour sieved 3 times
 ½ cup coconut sugar – add more if you like it sweet
 ½ tsp rose water
 3 cardamom pods
 ½ tsp cinnamon
 ½ tsp nutmeg
Garnish
 Coarsely chopped cashews or pistachios and raisins or sultanas Pomegranate seeds and rose petals are other garnish ideas
Malay Pandan Version
 1 Full Leaf of Pandanus
1

Preparation
1. Remove seeds from cardamom and crush well in mortar and pestle
2. Mix rice flour into 1 cup almond milk and whisk well.
3. Add milk, milk/flour mix, cream and sugar to a very heavy bottomed or non-stick saucepan (over-sized is best in case of spill when whisking)
4. Using a wire whisk make sure the flour does not settle to bottom
5. Cook over a medium heat, but do not boil, for at least 10 minutes whisking constantly.
6. Reduce to low and cook until the mix coats the back of a spoon.
7. Remove from heat
8. Add the flavourings and spices
9. Whisk well to distribute through the muhalabai
10. Cool for 5 minutes then pour mixture into individual glasses or containers for serving
11. Refrigerate overnight or at least 5 hours to set
To Serve:
Serve with the garnishes on the surface of the pudding

Almond milk and meal
2

1. Place 1 cup of almonds in a tight lidded container and cover with 30 mm water.
2. Place in the fridge for 24-48 hours.
3. Once soaked, drain and rinse almonds thoroughly. you may wish to remove the brown skins if you like the milk looking nice a creamy.
4. Place processed almonds, 4 cups of water and pinch salt in a high speed blender until the almonds are very finely ground.
5. In a large bowl, place a nut strainer bag or a triple layer of cheese cloth.
6. Pour blended ingredients into cloth or bag.
7. Gather up the edges of the cloth/bag around the almond mix and squeeze as much liquid as possible from the pulp.
8. Strain through fine sieve if you like it smoother.

What to do with the pulp?

Almond Meal. The remaining pulp can be dried slowly in low Temp oven and used as almond meal in Lucy’s Luscious Lovelies – Persian Love Cake.
Or you can freeze it and then defrost, add another cup of water and give it another squeeze- great in smoothies and as light milk meals, cooking as milk substitute.

Malay Pandan Version
3

1. Twist leaf and tie in knot
2. Add to almonds to soak overnight
3. Remove leaf and put aside
4. Add leaf back into the almond milk at step 8 above.
5. Remove leaf to serve

Nutrition Facts

Serving Size ½ cup

Servings 8