Milky Rice Cake Pudding
Easy Milky Rice Cake Pudding Made in a Rice Cooker (Finger Food)
Make a simple and delicious milky rice cake pudding using your rice cooker. This recipe is perfect for a quick, delightful snack!
Ingredients- Potato starch powder 35g
- Room temperature milk 100ml
- Sugar 15g
- Salt 1/3 tsp
Cooking Instructions
Step 1
In the inner pot of your rice cooker, add 35g of potato starch powder, 15g of sugar, and 1/3 tsp of salt. These dry ingredients form the base for your pudding.
Step 2
Pour in 100ml of milk that has been brought to room temperature. Using a whisk or spatula, stir everything together thoroughly until there are no lumps and the mixture is smooth. Ensure you mix well, scraping the bottom of the pot.
Step 3
Select the ‘Reheat’ or ‘Cook’ function on your rice cooker (this may vary depending on your model) and cook for about 9 minutes. The rice cooker will gently cook the mixture into a chewy pudding texture. Avoid opening the lid too frequently during cooking.
Step 4
After 9 minutes, your chewy and soft rice cake pudding will be ready! Carefully scoop it out of the rice cooker pot with a spatula, as it might stick slightly to the bottom. Transfer it to a serving dish. You can enjoy it warm right away or let it cool down a bit.
Step 5
For an extra touch of sweetness, drizzle chocolate syrup over the pudding. Kids will love this! If you find the pudding difficult to cut into portions, you can use clean scissors to snip it into bite-sized pieces for easier handling.
