Cream cheese Chocolate Rice cake Roll Cake

Cooking Tree will show you how to make a homemade version of this delectable recipe for Cream cheese Chocolate Rice cake Roll Cake.

I made a chocolate roll cake with cream cheese rolled into a chewy glutinous rice cake~
The texture is really fun and good to eat together with the fluffy and soft roll cake and chewy glutinous rice cake~~^^

It tastes really good with the addition of sugar-free cream cheese and sweet ganache.
Cream cheese and glutinous rice cake were hardened in the freezer, so it was cooler and more chewy.

The mochi roll sold at convenience stores is so popular that I wondered what it would taste like, but I can see why it is so popular.

The process is complicated, but I felt like I was rewarded with the happiness that comes from the taste.

Enjoy watching~~♬~

Follow along with the πŸ“ recipes belowπŸ‘‡πŸΎπŸ‘‡πŸΎ

Cream cheese Chocolate Rice cake Roll Cake

Ingredients

  • 80g Cream cheese
  • 100g Glutinous rice flour
  • 7g Cocoa powder
  • 60g Sugar
  • 0.5g Salt
  • 150g Hot water
  • 35g Milk
  • 15g Vegetable oil
  • 2g Vanilla extract
  • 30g Cake flour
  • 7g Cocoa powder
  • 135g Egg whites
  • 45g Sugar
  • 60g Dark chocolate
  • 30g Whipping cream

Instructions

  1. Put cream cheese on parchment paper, roll it up and freeze it in the freezer.
  2. Sift cocoa powder into glutinous rice flour, add sugar and salt, mix, then add hot water and mix.
  3. Cover with cling film and heat in the microwave for about 1 minute and 30 seconds, mix with a spatula, cover again, and heat in the microwave for 1 minute and 30 seconds, knead until soft and cool.
  4. Sprinkle cornstarch on top of the cooled glutinous rice cake and spread it out, cut off the edges, put frozen cream cheese on top, roll it up, wrap it in parchment paper, and put it in the freezer.
  5. Add vegetable oil to milk and mix, add vanilla extract and mix, then sieve soft flour and cocoa powder and mix.
  6. When large bubbles appear while whipping the egg whites, divide the sugar into 2-3 batches and whip to make a meringue with horns.
  7. Divide the meringue into the dough in 3 batches, mix, put in a 22.5cm square mold, flatten it, remove air bubbles, bake in an oven preheated to 170 degrees for 15 minutes, and cool.
  8. Microwave the dark chocolate and whipped cream for about 20 seconds, mix, cool slightly, and apply on the cooled sheet.
  9. Put the frozen glutinous rice cake on top, roll it up and wrap it in parchment paper, and then harden it in the refrigerator for about 1 hour.

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Recipe video

Thank you for watching~β™₯


Enjoy


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