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Ingredients:
- 130g of flour
- 1 tablespoon of sugar
- 1 pinch of salt
- 3 eggs
- 30cl of milk
- 10g of melted butter + a knob of butter for cooking
- 2 glasses of jasmine rice
- 3 glasses of water
- 1 glass of coconut cream
- 1 mango
- 1 red pitaya
- 3 green kiwis
- 2 oranges
- 1 pot of Spreadable Popcorn Flavored Milk Paste*
- 1 pot of Pistachio Feuilletine Spreadable Paste*
- 1 pot of La Pralinaise Spreadable Paste*
Preparation of the pancake batter
In the Cookut pancake, pancake, waffle shaker, pour the milk, flour, sugar, eggs, melted butter, and salt, shake for a few seconds. Your batter is ready! Let it rest at room temperature for at least 30 minutes.
Preparation of coconut cream rice
Pour the coconut cream and water into a saucepan. Bring to a boil. Add the rice and cook for about 30 minutes, stirring regularly, until tender. Let cool to room temperature, then cover with plastic wrap. Refrigerate until completely chilled.
Cooking the pancakes
Heat the incredible Cookut plancha pan (26cm) and melt a knob of butter. Pour a small ladle of batter and spread it evenly in the pan. Cook until the pancake is golden brown, then flip it over. Repeat the process. Let it cool.
Rolling pancake sushi
Peel the fruits and cut them into sticks. Lay a pancake flat, cover it with your choice of Spreadable Paste then, using the Easy Sushi Cookut device, shape the rice with the fruits to form a roll. Cut one edge of the pancake, then roll up the rice. Repeat the process until you have six rolls. Refrigerate for at least 4 hours. To serve, cut each roll into 7 to 8 sushi using a smooth blade knife.
Arrange in a pyramid, drizzle with Black Hazelnut Spreadable Paste and serve chilled.
Mathilde's tip
Switch things up with our range of spreadable pastes!
