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1
Place the corn starch into a sauce pan, and stir in the milk a bit at a time so that there are no lumps.
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2
Add the rest of the remaining milk, the sugar, and turn on the heat.
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3
Stir with an egg beater while heating.
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4
After it has warmed up, add the coffee as well and stir some more.
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5
Boil it down until it thickens.
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6
Add rum as well, and stir in.
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7
Cover tightly with plastic wrap, and let it cool completely.
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8
After it has cooled, stir well with an egg beater.
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9
If you do this, it will become thick and smooth.
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10
Pour Step 2 into cups.
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11
After pouring it, place into the fridge for 3~4 hours to completely cool.
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12
Make the shiratama rice dumplings while it is chilling.
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13
I made the rice dumplings with 60g of shiratama flour and 50ml water.
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14
This is the normal way of making them.
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15
You just simply boil them.
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16
After the cups from Step 3 have chilled well and solidified, top with the boiled adzuki beans and shiratama rice dumplings, and it is done.
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17
The adzuki and coffee go well together!
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18
The thick smoothness is delicious.
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19
If you are not eating this right away after making the shiratama rice dumplings, they will harden in the fridge so be careful.
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20
I recommend leaving them to sit at room temperature.
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21
If you replace 200ml of the 500ml milk for heavy cream, then it will become an even richer and smoother pudding .
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22
I recommend it for guests .
