A family favourite at Christmas, rice custard (sometimes called chunky custard) was a popular dish at the end of the day.
Here I’m cooking with – “famous in Korea” 막컬리 or rice wine .
Rice custard is sometimes flavoured with cognac (Courvoisier for example)
So I went searching for “rice wine brandy”.
I get most of my Korean stuff at Go Mart in North Strathfield. I think the assistant was quite helpful – and I think she understood my idea.
“Rice wine custard? That makes sense.”
“But is there such a thing as rice wine brandy? Rice wine liquer?”
“I think it’s Soju you want”
So I guess you could flavour the rice wine rice custard with Soju. Now that would be an interesting!
200 mL water
200 mL 막컬리
6 Scotch Finger Biscuits
100g unsalted butter
1 tbs sugar
3 tbs custard powder
1 tbs sugar
3 cups milk
1 tbs vanilla sugar
First, cook the rice.
I cheated and used a rice cooker.
If cooking rice the conventional way drain any
Second, grease a baking tray.
Crush the biscuits in the tray, combine with melted butter and sugar.
Set aside in fridge.
Third, add custard powder, sugar, milk, vanilla sugar, sultanas
to the rice.
Stir and bring to the boil.Pour over the biscuit base in the baking tray.
Leave to set in fridge overnight.Reviews have included “If you like Makgeolli, then you’ll like this”
“Tastes like an old fashioned custard pudding type thing”