-
Preparation
2 hours
-
Cooking
1 hour
-
Difficulty
Easy
Dragon fruit is not only a delicious, nutritious fruit but also a unique ingredient for baking. Let’s get into the kitchen to make a delicious cake from dragon fruit for the family, creating a fragrant and unique cake roll!
Ingredients for Dragon Fruit Cake Rolls For 4 people
Red-fleshed dragon fruit 500 gr Water 100 ml Rice flour 100 gr Tapioca flour 50 gr Potato flour 50 gr Sugar 50 gr Salt 1 teaspoon Boiling water 200 ml Shelled mung beans 50 gr Water 150 ml (for the filling) Salt 1.5 teaspoons (for the filling) Sugar 1 tablespoon (for the filling) Dried shredded coconut 2 tablespoons Roasted peanuts 100 gr Roasted sesame seeds 50 gr
How to choose ingredients
Note: The dragon fruit used for making rice rolls must be sweet, not sour, otherwise the rolls will not taste good.
How to choose fresh and delicious dragon fruit
- Skin: Choose fruit with a dark red skin, firm and plump, indicating that the fruit is freshly harvested and still fresh. Gently press on the skin; if it feels slightly soft, it is advisable to buy it, do not choose those that are hard or mushy.
- Shape: The rounder the dragon fruit, the sweeter it is; round fruits tend to be juicier.
- Ears: Choose fruits with green ears, not curled or dried, and should not have brown tips at the ends. Green ears indicate that the fruit is still fresh and may have been harvested recently.
Tools required
How to make dragon fruit rice rolls
-
Prepare the dragon fruit and mix the batter
Cut the dragon fruit into quarters and remove the skin.
Cut the flesh into small pieces and put it into the blender, add 100ml of water and blend until smooth.
In a bowl, combine 100g of rice flour, 50g of tapioca flour, 50g of potato flour, 50g of sugar, and 1 teaspoon of salt, and mix well.
Add the blended dragon fruit mixture (about 400ml) into the bowl.
Using a whisk, mix the batter thoroughly until it is well combined.
Once the batter is well mixed, cover the bowl with plastic wrap. Let it rest for about 2 hours.
-
Make the filling
Soak 50g of mung beans in warm water for about 30 minutes until they soften, then rinse and drain.
Put the soaked mung beans into a pot, add 150ml of water and 1/4 teaspoon of salt. Cover and cook over medium heat.
Cook until the pot starts to boil, then open the lid and skim off the foam. Simmer for an additional 10 minutes. When the water is nearly evaporated, turn the heat to the lowest setting and cook for another 5 minutes until the beans are soft but not mushy.
Then turn off the heat, transfer the beans to a bowl, and let cool for about 20 minutes.
When the beans have cooled, add 1 tablespoon of sugar and 2 tablespoons of shredded dried coconut to the bowl of beans, and mix well.
Tip: Depending on your family’s preference for sweetness and richness, you can adjust the amount of sugar and dried coconut.
-
Making the rice paper
After letting it rise, take the dough out and stir it well.
Add 200ml of boiling water to the bowl of dough to help it expand, making it easier to remove when spreading the dough.
Prepare a pot of boiling water, a cloth, a rice paper frame, and a bamboo stick that has been soaked in water.
Boil water to thoroughly wet the cloth, scoop 1 ladle of dough onto the cloth surface, and use the bottom of the ladle to spread the dough thinly and evenly.
Cover the pot for about 45 seconds until the rice paper turns translucent and puffs up on the cloth, indicating it’s cooked. Use the soaked bamboo stick to gently lift the rice paper off.
Place the rice paper on a flat surface to roll it up. You can apply a little cooking oil on the rice paper to prevent sticking.
Continue this process until all the dough is used up.
Tip: Gently use the bamboo stick to lightly separate the edges of the rice paper first, then carefully insert the bamboo stick in the middle of the rice paper and lift it out. Do it gently so the rice paper doesn’t tear.
-
Finishing the rice paper rolls
After completing the rice paper, place the prepared filling mixture in the center of the rice paper.
Then, fold the two edges of the rice paper and roll it tightly to prevent the filling from falling out. Repeat this until all the filling and rice paper are used.
Put 2 tablespoons of sugar, salt, 1 teaspoon of roasted sesame, and 1 teaspoon of peanuts into a bowl. Mix the ingredients well.
-
Final Product
The dragon fruit cake is chewy and delicious, with a unique taste enhanced by the rich aroma of sesame and peanuts, quite new and appealing, right? If you prefer it to be a bit richer, you can serve the cake with a bit of coconut milk.
Tips for successful execution
- If you do not have a specialized cake steaming pot, you can use a makeshift steaming pot with boiling water underneath. On top of the pot, stretch a thin layer of fabric tightly, and that’s it.
- Choose fabric for the cake mold to be thin and water-resistant. The pot should have two handles, a lid, and a piece of wide elastic (wide rubber bands, heat-resistant rubber bands, etc. to prevent breaking when exposed to high temperatures).
- You need to wrap one side of the pot handle tightly and leave one corner open at the mouth of the pot on the other handle side. This will allow steam from below to rise and cook the cake. Then, use an elastic band to tightly secure around the mouth of the pot so that the fabric is taut.
See more:
The dish dragon fruit rice rolls are chewy and delicious but really easy to make, right? Rice rolls are easy to make and easy to eat, definitely will enrich the meals for your family.
*Refer to the images and recipes from the YouTube channel Cooking Addiction.
