Take your 4 cup (1 liter) milk, 1 1/4 cup granulated sugar, 2 full tbsp. corn starch, 2 full tbsp. rice flour into a medium saucepan and start cooking at medium heat as whisking with a wire whip to prevent ant lumps.
Cook your milk pudding until it starts to bubble and it thickens.
Take your milk pudding off the heat and mix it with your hand mixer about 5-8 minutes to cool it down a little and to make it smooth
Take your square glass baking dish and cover it all with your 1 tbsp. margarine
Sprinkle your 3 tbsp. powdered sugar to all of your baking dish.
Pour your milk pudding in the baking dish.
Bring your stove to a low-medium heat and start to burn the powdered sugar at the bottom as turning your baking dish on the stove frequently. (as you can see in below video) Please be careful while doing this step so your glass baking dish won’t explode on the stove. If you don’t trust to put a glass on the stove, you can also use an aluminum or stainless steel baking dish but it’s easier to watch and control the caramelization process with the glass.
Place your “kazandibi” in water until it gets in room temperature.
Put your caramelized milk pudding in the fridge and wait for about 6-8 hours before serving.