CHOCOLATE VANILLA PUDDING TART I EGGLESS & WITHOUT OVEN

INGREDIENTS & PROCESS:
700ml MILK
3/4 CUP SUGAR
1/4 CUP FLOUR
1/4 CUP CORN FLOUR
COOK UNTIL BECOME THICKEN
2 TABLESPOON BUTTER
TRANSFER IT IN ANOTHER BOWL
2 CUP ALL PURPOSE FLOUR
2 TABLESPOON BUTTER
MIX IT WITH THE FLOUR
1/2 TEASPOON SALT
1 TEASPOON BAKING POWDER
3 TABLESPOON COCOA POWDER
3/4 CUP SWEETENED MILK (MIX GRADUALLY)
MAKE A DOUGH
SPREAD THE DOUGH WITH A ROLLER
PLACE THE DOUGH INSIDE THE MOULD (7 INCH MOULD)
CUT OUT THE EXTRA DOUGH
SPREAD EVENLY
PRICK WITH A FORK
SMOOTH THE PUDDING
POUR INTO THE MOULD
COOK IT FOR 25-30 MIN.
1/4 CUP CHOCO CHIPS
1/4 CUP SUGAR
1 TABLESPOON CORN FLOUR
1 CUP MILK
COOK UNTIL BECOME THICKEN
POUR IT OVER THE CAKE
KEEP 3-4 HOURS IN THE FRIDGE FOR SET WELL
CAREFULLY REMOVE IT FROM THE MOULD
CHOCOLATE SPRINKLE
CRUSHED PEANUT