Desserts in the form of rolls have become a pleasant and tasty alternative to classic rolls. Sweet rolls embodied the idea of the usefulness of the components and the tradition of rolling into rolls. They are prepared on the basis of Japanese Kako pancakes, soft Philadelphia cheese, various fruits and berries, and sweet dessert rice. So the usefulness is obvious - the rolls are rich in calcium and vitamins. And also, if your child does not like porridge, prepare him a dessert roll for breakfast, he will be delighted!
It is necessary
-
- For dessert rice:
- Nishiki rice - 75 gr;
- Milk - 400 gr;
- Sugar - 50 gr.
- For filling:
- Strawberry
- blueberry
- kiwi
- or other berries to taste - a little
- 10-20 grams per serving;
- Coconut flakes
- mint greens
- strawberry sauce (jam) for decoration;
- Makisu (bamboo mat).
Instructions
Step 1
Make dessert rice.
To do this, pour the measured amount of cereal into a saucepan with a thick bottom, pour milk, add sugar and set to cook. Cook, stirring constantly and thoroughly, until thickened. Leave the cooked rice to cool; the temperature should be such that it can be handled. Ideally, the cereal should be molded like plasticine and, unlike ordinary rice for rolls, should be well boiled.
Step 2
Prepare the makisu.
Wrap it several times with cling film - for hygienic purposes, and also in order not to wash the makisu from the rice later. Gently puncture the foil to get rid of air bubbles between the layers. Lightly dampen or grease the makisu and wipe it off immediately with a towel to prevent the film from sticking.
Step 3
Take 100 grams of rice for one roll - a ball the size of a palm, put on the mat, to the edge closest to you, and flatten in the shape of a small square, about 15x15 cm. Now spread the filling - 10 grams of strawberries, blueberries, 20 grams of kiwi. Or combine berries based on your own taste preferences.
Step 4
Wrap the fruit roll in the same way as a regular one, just do not pull it off at all. Lift the edge of the mat closest to you along with the edge of the roll blank and fold it towards the center of the blank, hiding the filling under the edge. At this moment, the makisu should turn into a square. Shape the sides of the square with your middle, forefinger, and thumb. Now, with your right hand, lift the edge of the makisu by a quarter, freeing one side of the roll, and with your left hand roll the roll forward under the mat.
Step 5
Tap the edges by gently moving the roll to the edge of the mat, wrapping it again and pressing lightly with your palm on the side. Do the same with the other edge. Dip the finished roll in the coconut flakes. Cut into pieces, place on a flat plate with turrets, garnish with mint and strawberry sauce (jam). Sweet roll for dessert is ready!
