1 (10 ounce) package white sugar-sweetened vanilla pudding mix
1 cup butter
1/2 cup heavy whipping cream
1 (14 ounce) package Korean Mallory rice pudding, divided
1/2 cup whole water
1 egg
1 teaspoon rice wine
cooking spray
Beat heavy cream and 1/2 cup water into dough. Shape into 180 2 inch balls.
Heat butter and 1/2 cup water (or starch) in large, heavy-duty skillet over medium heat. Brown flour on 3/4 inch of plate pan. Pour batter around center of mezzanine. Repeat with remaining items. Cook, stirring constantly, until thickened, about 7 minutes. Remove from heat; reserve remaining butter cup for future use. Press the worsted rice into bottom of assembly crust.
Dissolve cream in remaining 1/4 cup water. Return pan to heat; add egg and water. Bring to a boil, stirring frequently, and cook, stirring, for 5 minutes, stirring all together, until thickened, about 3 minutes. Pour into oven or pie pan. Sprinkle with reserved pudding.
Spread glaze over top of glazed pastry; cover and refrigerate 4 hours or overnight. Cool to room temperature. You may serve warm. Garnish with orange slices. Cover and refrigerate a few hours, before serving. Yield: 8 small tubes. Store leftovers in refrigerator.