I would like to note that the the key ingredient for the mexican Atole is corn starch. The term "corn flour" can be a little confusing. Maybe if you try with corn starch you can get a better taste.

Reviewed On: Jan. 3, 2010

For a lighter dessert: This recipe was amazing!! I made some changes and it turned out GREAT: for shortening I used margarine and instead of whole milk I used soy milk. Also I used margarine to spread it on the rectangle but 1 tablespoon was enough! I also changed the sugar for 7 packets of splenda, and the sugar that goes with the cinnamon was substituted for an equal amount of brown sugar blend! Instead of cuting the dough I rolled it and cut it just as a cinnamon roll and baked it in a cupcake pan... the turned out really delicious and soft!! LOVE THEM!!

Reviewed On: Jul. 30, 2009