Savory Coconut Rice Puff Pastry Rolls in Sushi Style
Ingredients
- Ingredients
- 175 grams Puff pastry dough (TK)
- 1 Red Bell pepper
- 1 yellow Bell pepper
- 1 green Bell pepper
- 4 leaves Bok Choy
- salt
- 200 grams cooked Long grain rice the previous day (preferably glutinous rice)
- 50 grams cream cheese
- 75 milliliters Coconut milk
- lemon juice
- white peppers
- egg whites (For painting)
Preparation steps
Thaw the puff pastry.
Heat the broiler. Rinse the peppers, dry, halve lengthwise and broil, skin side up until the skin blisters. Remove, cover and let stand until cool enough to handle and peel the skin. Cut the flesh into 2-3 cm (3/4-1 1/4 inch) wide strips. Rinse the bok choy, remove hard stalks and blanch ithe leaves in a pot of boiling salted water. Drain, rinse, and spread on a clean kitchen towel to dry.
In a bowl, using a fork stir the cooked rice with the cream cheese and the coconut milk until well combined and season to taste with lemon juice, salt and white pepper.
Preheat the oven to 200°C (approximately 390°F). Line a baking sheet with parchment. Lay the puff pastry sheets side by side, pressing to connect and on a lightly floured board, roll out to 4-5 mm (1/8 to scant 1/4-inch) thickness to a rectangle about 50 x 15 cm (approximately 20 x 6-inches). Place the rice mixture on the pastry, leaving a 1 cm (approximately 1/2-inch) border at the top. Arrange the peppers on the rice. Brush the broder with egg white, then starting at one long end, roll the dough up and press to seal. Place the roll on the baking sheet (or, to keep it round, place it in a mold for baguettes and place the mold on the baking sheet.) Bake until golden brown, about 30 minutes. Remove, let cool and cut into 4-5 cm (1/8 to scant 1/4-inch) wide rolls.
