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Brown Rice Pineapple Tart Roll

    Brown Rice Pineapple Tart Roll

    Difficulty: Medium


    • 50 g ecoBrown’s Instant Brown 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 brown 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.