Description
A chewy milk pudding named 'bottom of the pot', featuring a surface (actually the bottom) intentionally scorched pitch black.
Restaurants serving Kazandibi
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Milk
- Sugar
- Rice flour
- Cornstarch
- Powdered sugar
Instructions
- [Authentic Recipe]
- Mix milk, sugar, rice flour, and cornstarch in a pot, simmering on low until thickened (traditionally shredded chicken breast is sometimes added).
- Spread powdered sugar and a little butter evenly across the bottom of a flat rectangular metal tray.
- Pour the pudding into the tray, and place directly over an open flame. Rotate until the bottom sugar caramelizes and scorches black. Chill firmly, then cut and roll up so the burnt side faces up.
Learn more Spice, substitutes, tips
Key spices
Bitterness of caramelized scorch
Substitutes at Japanese supermarkets
Milk, Rice flour, Cornstarch
Pairing
Turkish Coffee
Trivia
[Hardcore] The scorch is not a failure but intentional. The ultimate burnt sweet originated from the Sultan preferring the scorched parts stuck to the bottom of the pot.
Eating tips & etiquette
[Unique Eating] Cut with a fork, and put the sweetness of the chewy milk pudding together with the fragrant bitterness of the pitch-black burnt caramel in your mouth!
Allergen
Dairy