This recipe is for 4 pudding bowls. We add egg yolk in order to ensure good brownish color after baking it.
- 2 cups milk
- 3/4 cup granulated sugar
- 1 1/2 wheat starch
- 1/4 cup rice
- 1 egg yolk
- 1 tablespoon vanilla powder
Take the rice into a small pot and start boiling with 1 cup of water. Continue boiling until rice gets soft and expanded.
Add milk and sugar into a saucepan and start cooking. When all the sugar is dissolved, add egg yolk before milk gets warm. Beat them with a whisk for a while and add rice.
Dissolve wheat starch with 1/2 cup of water within a small pot, then add it to saucepan when the mixture starts boiling. Don’t add wheat starch directly but add small amounts while whisking. Lastly, add vanilla powder and boil them for 5 minutes at low heat.
Heat up the oven to 200 degrees C (392 degrees F) and prepare 4 ovenware or bowl on a tray as well. Divide pudding into bowls and fill the tray with finger-height cold water.
Time to bake puddings… It takes nearly 15 minutes to bake them but be well-controlled. You may want to turn the tray after 7 minutes in order to ensure equal cooking amounts.
After 15 minutes in total, take our tray out of the oven. After cooling for a while put the bowls into the refrigerator.