# Put the starch,
flour and
sugar into the pot, and mix them.
# Add water and
milk on it by stirring.
# Cook it over medium heat by stirring constantly.
# When it reaches to the right consistency add vanilla in it, and remove the pot from the stove.
# Wet a small tray, and drain its extra water then.
# Pour the cooked
milk pudding into the tray smoothly.
# When the
milk pudding turns to tepid at room temperature, place it into the refrigerator. Refrigerate it overnight.
# The day after, dip the knife into the molasses and then cut the
milk pudding into the matchbox sized pieces. Dip the knife into the molasses just before cutting each piece.
# Place the pieces onto the service plate.
