Kazandibi

What to get ready

• Fresh milk 10 ⅛ cups
• Rice flour 8.5 oz
• Cornstarch 5.6 oz
• Sugar 1.2 lb
• Unsalted butter 4.9 oz
• Vanilla 1 ⅓ tbsp
• Powdered sugar 4.2 oz

Method

1. 1 Sprinkle sugar onto a buttered baking tray and heat until the sugar melts and forms a caramel layer at the bottom.
2. 2 Cook the milk with rice flour, cornstarch, and sugar, then stir for 15 minutes until it forms a thick cream.
3. 3 Pour the hot cream over the still-hot caramel in the tray and spread it evenly.
4. 4 Continue cooking the tray over low heat for 8 minutes until the bottom of the pancake is dark brown while the top remains white.
5. 5 The dark burnt bottom is both the name and the flavor of the dish; a bottom that's only golden is just regular milk cake.
6. 6 Refrigerate for 4 hours, then cut into strips and roll up with the burnt side facing outwards.

With an appliance

• Oven 59 min

  Replace step 4: place the tray on the lowest rack, turn on the bottom heating element separately at 230 degrees for 7 minutes to caramelize the bottom; the brown crust will form more evenly and you won't have to move the tray over the fire, while the cream surface will remain bright because it's further away from the heat source. Keep steps 1–3 to have the sugar glaze ready, then chill as in step 6.