Prep Time 50 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Servings 4


For the biscuit:

  • 3 eggs
  • 45 g sugar
  • 35 g flour
  • 35 g cake flour
  • 1 pinch of salt
  • 1 pinch of baking powder

For the rice filling:

  • 50 g rice (for rice pudding)
  • 100 ml milk
  • 100 ml coco milk
  • 20 g sugar
  • 1 pinch of salt
  • 25 g coco flakes

For the sauce:

  • 1/2 mango
  • 2 kiwi
  • 2 tbsp. raspberries
  • 100 g chocolate


  1. For the biskuit: Preheat oven to 200°C line up a baking sheet with baking paper. Mix eggs for at least 5 minutes until smooth and creamy. Slowly add sugar. In a bowl mix together flour, salt, baking powder and cake flour and add carefully to the egg-sugar mixture. Pour on baking sheet. Bake for 8 minutes. Prepare a clean dish towl by dusting with sugar. After baking remove from oven and drop on the dish towl. Slowly remove the baking paper and roll up the Biskuit in the dish towl.
  2. For the Rice: Cook rice acoording the instructions with both of the milks, sugar and salt. In the end mix with coco flakes.
  3. Cut fruit into smaller pieces. Take the Biskuit and carefully uncoil. Fill with the rice and add the fruit you like for filling. Very slowly and carefully roll up. It's easier to cut the biskuit into 3 pieces and roll up the pieces individually.
  4. Decorate with chocolate, coco flakes, pistachio, brittle or fruit. (To make the decoration stick on the roll use chocolate or honey). When it comes to decoration, let your imagination run wild!
  5. For the "Wasabi": Mash kiwi until smooth (I even filtered it). For the "soy sauce": Melt the chocolate.