# 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
# 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 banana
s 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.