Rice pancake rolls with cottage cheese-banana cream and chocolate sauce
4 servings
35 minutes
Rice pancake rolls with cottage cheese-banana cream and chocolate sauce are a refined blend of tenderness and sweetness. Inspired by Japanese traditions, they offer an unusual reinterpretation of classic desserts. Light rice pancakes with an airy texture conceal a silky cottage cheese-banana cream inside, providing a rich creamy flavor with subtle fruity notes. The finishing touch is the warm chocolate sauce that envelops each piece, adding richness and depth of flavor. This dessert is perfect for cozy evenings, festive treats, or simply enjoying the moment. Its simplicity in preparation makes it accessible even for novice cooks, while its elegant appearance adds sophistication to any presentation.
1
In a large bowl, mix flour, starch, sugar, and a pinch of salt.
- Rice flour: 200 g
- Potato starch: 20 g
- Sugar: 2 tablespoons
- Salt: pinch
2
Pour in the milk and stir.
- Milk: 500 ml
3
Add eggs and melted butter. Whisk everything together.
- Chicken egg: 2 pieces
- Butter: 30 g
4
Fry on both sides like regular pancakes.
5
For the filling: mix cottage cheese, sour cream, and condensed milk. Spread it on the pancake. You can stack 2 or 3 pancakes overlapping - it will create a fabric of pancakes.
- Full-fat curd cheese: 200 g
- Sour cream 20% fat: 2 tablespoons
- Condensed milk: 3 tablespoons
6
Place banana slices on the edge of the pancake closest to you and roll it tightly. Cut into pieces.
- Bananas: 2 pieces
7
For the sauce: mix 2 tbsp of sugar, cocoa powder, sour cream, and butter in a saucepan and heat until the sauce becomes liquid. Pour it over the pancakes and serve.
- Sugar: 2 tablespoons
- Cocoa powder: 2 tablespoons
- Sour cream 20% fat: 2 tablespoons
- Butter: 30 g
