By Vova and Alina, Published on 8/29/2024
Sweet Tokpokki with Nectarine
Gluten-free desserts often are a real challenge for people with celiac disease. However, after a few kitchen experiments, it became clear that rice paper can be an excellent base for sweets. This recipe is extremely versatile, with rice paper and any fruit being the key ingredients, allowing the dessert to be adapted to various dietary restrictions. When prepared correctly, rice paper gives the dessert an elastic and chewy texture, which is the "highlight" of this recipe. The best fruits for making tokpokki are kiwi, peaches, and nectarines. In this recipe, we offer the sweetest version with nectarine.
Preparation time: 15 minutes
Ingredients (for 10 pieces):
Instructions:
1. Slice the nectarines first into wedges, then into strips.
2. Pour water into a wide plate and moisten the rice paper on both sides. Place it on a dry surface.
3. On the edge of the moistened rice paper, spread a teaspoon of cream cheese, add the nectarine slices, and drizzle with condensed milk.
4. Fold the edges of the rice paper over the filling and roll it up into a roll (tokpokki).
5. After rolling all the tokpokki, avoid letting them touch each other to prevent sticking.
6. Pour the shredded coconut into a dry plate and coat each tokpokki in it.
7. The tokpokki are ready to serve!