At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 8 servings
• Prep time: 15 minutes
• Cook time: 35 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 8 servings.

• Calories: 320 kcal
• Protein: 7 g
• Carbohydrates: 57 g
• Fat: 8 g
• Sodium: 83 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Pudding

Have these measured and ready before you begin.

• about 5 7/8 U.S. cups (1.4 liters) milk
• 1/2 cup (65 g) rice flour
• 1/2 cup (65 g) wheat starch or cornstarch
• about 1 1/4 U.S. cups (300 ml by volume) granulated sugar
• 1 teaspoon vanilla extract or 5 g vanilla sugar
• 1 tablespoon butter
• 4 tablespoons powdered sugar

Directions

1. Whisk 400 ml of the milk with 100 ml of the sugar, the rice flour, and wheat starch until lump-free.

2. Bring the remaining 1 liter milk and 200 ml sugar to a boil, then slowly whisk in the starch mixture.

3. Cook over low heat, stirring constantly, until thick and bubbling; remove from the heat and stir in the vanilla.

4. Butter a broiler-safe metal 9-by-13-inch pan and sift the powdered sugar evenly over it.

5. Spread a thin layer of pudding over the sugar and broil 2–5 minutes, rotating as needed, until deeply caramelized but not burned. Do not use ordinary glass over a burner.

6. Pour in the remaining pudding, level it, cool, and refrigerate until firmly set.

7. Cut into long strips and roll with the caramelized side outward, or serve as squares.

Sources

1. USDA FoodData Central — April 2026 data release