Brown Rice Vermicelli
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Brown Rice Pineapple Tart Roll
Jan 31, 2019
50 g ecoBrown’s Pure Wholegrain Rice Powder
50 g butter
1 egg yolks
20 g icing sugar
1/8 tsp baking soda
10 g corn flour
Beat together butter and icing sugar until fluffy.
Add in egg yolks and beat to combine.
Slowly fold in pure wholegrain rice powder, corn flour and baking powder.
When mixture becomes dough, fill the dough into a pineapple roll pastry press or mould, and then press out into a strip of 5 cm length.
Roll pineapple filling into small ball sized.
Place pineapple filling at one end and roll up the pastry, as in a Swiss roll, enough to enclose the jam. Do not overlap.
Put the rolls on the baking tray. Brush with egg wash.
Bake in preheated oven for 15 minutes and turn the baking tray 180ºC and continue to bake for 2 minutes or until golden brown.
Leave to cool before storing.
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