How to make a raw-vegan (no cooking) Malabi pudding?
I want to make a raw vegan Malabi (also named Muhallebi).
A Malabi's firm "pudding" can be made by cooking corn starch with water and/or some vegan milk, but, I seek a totally no cooking version of a Malabi pudding.
How to make a raw-vegan (no cooking) Malabi pudding?
I don't ask for an exact recipe, just to know what can bring about the "firmness" of the pudding without cooking.
3 answers
Disclaimer: this is only a partial answer because I have not tried these suggestions.
In essence what you're asking about is vegan hydrocolloids which don't require heating. I don't think that the vegan requirement rules out any plausible candidate except gelatin. For low-temperature hydrocolloids, we consult a standard reference on hydrocolloids in cooking by Martin Lersch. We want cold dispersion and hydration, which filters down to:
- Guar gum
- Konjac glucomannan (although you'll want specialised stirring equipment for that one)
- Low methoxyl pectin (requires calcium ions - check which vegan milk substitutes include them)
- Sodium alginate (probably won't give a good texture with too much calcium, but with milk substitutes that may not be a problem)
- Xanthan
- Or some mixture of the above
I suggest reading the sections on those hydrocolloids yourself to decide in which order to try to obtain and test them.
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Create a creamy raw-vegan Malabi pudding by blending soaked almonds or cashews, coconut milk, dates, rose water, and a pinch of cardamom until smooth. Chill, garnish, and enjoy.
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Blend soaked almonds, coconut water, dates, and vanilla until smooth; chill to thicken, then top with rosewater, pistachios, and berries for a creamy raw-vegan Malabi-style pudding served cold gently sweetened.
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