Yunasama's "Overhead Rice Cake"

Ingredients for 1 servings:

• 1 biscuit(s) (Weetabix)
• 20 g butter, soft
• 4 tsp rice pudding
• 2 tsp sugar
• 1 pinch of vanilla powder
• 125 ml water
• 1 tsp agar-agar
• 2 pieces of confectionery (Lindor balls), white
• 4 tsp drink powder (Caotina Surfin Powder)

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

Small rice cake upside down

Base: Melt the butter in a saucepan, crumble the Weetabix block, and mix the crumbs with the melted butter. Divide the warm mixture evenly among four silicone muffin cups and flatten the mixture. Filling: Carefully open the Lindor balls along the seam with a knife, place one half on the still-warm crumb mixture, and let it melt. Sprinkle the Caotina powder over the top. Place the silicone cups in a metal muffin tin and refrigerate. The metal mold stabilizes the silicone cups and later provides support for the bodies, ensuring they are evenly shaped. Body: Boil the rice pudding in the specified amount of water until it begins to swell. Meanwhile, dissolve the agar-agar in a small amount of water. As soon as the rice begins to swell, add the vanilla, sugar, and dissolved agar-agar, and continue cooking for at least 3 minutes. As soon as the water begins to thicken, turn off the heat and let the rice rest for 10 minutes. Remove the muffin cups from the refrigerator and divide the slightly cooled rice gel evenly between the cups. Then place them in the refrigerator for at least half an hour to cool completely, until the mixture has set. To serve, carefully turn the cakes out onto a plate and garnish. This will make four small cakes, with the cake layers serving as the topping. They’re not too sweet; the rice gel allows you to see the rice pudding, and the slightly brownish-transparent color from the vanilla blends in with the crumb base.