Korean milk pudding

Ingredients for 4 servings:

• 40 g rice flour
• 80 g potato starch
• 30 g sugar
• 400 ml milk
• 1 pinch of salt

Instructions

Working time approx. 5 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

Place the rice flour, potato starch, sugar, and salt in a suitable saucepan and mix the dry ingredients together. Add the milk and mix over low heat, stirring constantly, until a thick mixture slowly forms. The mixture does not need to be boiled for it to set; be patient (be careful not to let it burn and stick to the pan). Then pour the mixture onto a plate or into a dish, cover, and refrigerate for 30 minutes. For a more appealing look, you can shape the mixture into a dish before refrigerating and then cut it into bite-sized pieces after refrigerating. Variations: Replace some of the sugar with vanilla sugar or add vanilla extract to the milk, mix in cocoa powder or sprinkle it on top at the end, use flavored milk (strawberry, chocolate, vanilla, etc., adjust the sugar if necessary), cinnamon, grated coconut, or regular wheat flour will also work.