🥝🥥 Kiwi Coconut Cream Roll

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🧾 INGREDIENTS

🔹 Dough (Mochi / Soft Layer)

• 150 g glutinous rice flour
• 40 g sugar
• 250 ml milk
• 20 g cornstarch
• 20 g butter

👉 Texture: soft, chewy, slightly stretchy

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🔹 Filling

• 200 ml heavy cream
• 30 g sugar
• 1 tsp vanilla extract

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🔹 Fruit Layer

• 2–3 kiwis (thinly sliced)

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🔹 Coating

• 50–80 g desiccated coconut

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🔥 INSTRUCTIONS

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Step 1: Make the Dough

• Mix rice flour + sugar + cornstarch
• Add milk → whisk smooth
• Steam mixture for 20–25 minutes

👉 Until thick + sticky

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Step 2: Add Butter

• While hot, mix in butter
• Knead until smooth

👉 Let cool slightly (warm, not hot)

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Step 3: Roll the Sheet

• Dust surface with cornstarch
• Roll dough into thin rectangle

👉 About 3–5 mm thick

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Step 4: Add Filling

• Whip cream + sugar + vanilla until soft peaks
• Spread evenly on dough

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Step 5: Add Kiwi Layer

• Arrange kiwi slices in rows

👉 Don’t overload → tránh bị rách

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Step 6: Roll It Up

• Carefully roll into a log
• Wrap tightly with plastic wrap

👉 Chill 1–2 hours

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Step 7: Coat

• Roll in shredded coconut
• Slice into pieces

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💡 PRO TIPS

🔥 1. Dough Perfect Texture

• Steam đủ lâu → không bị bột sống
• Knead kỹ → dẻo mịn

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🔥 2. Clean Roll

• Chill trước khi cắt
• Dùng dao sắc

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🔥 3. Flavor Upgrade

• Thêm matcha powder vào dough = xịn hơn
• Hoặc mix cream cheese vào filling

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⚠️ COMMON MISTAKES

• ❌ Dough quá dày → ăn bị nặng
• ❌ Cream quá mềm → chảy
• ❌ Kiwi nhiều nước → bánh bị ướt

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🔥 TEXTURE & TASTE

• Outer: mềm dẻo (mochi-like)
• Inside: creamy + fresh kiwi
• Outside: coconut thơm

👉 Overall: fresh, light, not too sweet

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📊 CALORIES

• ~180–250 kcal / piece