# Put cold milk, rice flour and starch into the pot and blend the mixture.
# Cook it over medium heat by stirring constantly until the holes start to seem over the pudding.
# When it gets close to the right consistency add sugar in it. Cook it by stirring for 5 more minutes with sugar also.
# Remove the crème from the stove and add butter in it immediately. Blend until the butter melts.
# When the crème turns to tepid a little, blend it by low spin for about 6 – 7 minutes.
# Finely slice 1 + 1/2 bananas for garnishing.
# Add the banana slices into the cool crème. Blend it for a few times, not too much.
# Pour the banana crème into the bowls.
# Refrigerate it for 2 hours at least. Slice the remaining half banana and garnish the crème, just before serving it.
Note: Because of the juice of the bananas the consistency of crème becomes more juicy than normal.
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