Coffee & Chocolate Cannoli with Rice Flour
This is a rice flour version of cannoli, a traditional Sicilian dessert from Italy. Instead of deep frying, the shells are baked. Rice flour gives it flaky and crispy texture, and makes delicious creamy cheese filling.
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Rice flour cannoli are particularly crispy. Rice flour works well with any type of cuisine because it is mild without any unpleasant flavors. It is a staple in the kitchen.
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All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.
4 servings
Ingredients
For the filling
| 1¼ cups (300g) | cream cheese |
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| ½ cup (70g) | rice flour |
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| ⅔ cup (120g) | sugar |
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| 3¼ cups (800ml) | milk |
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| ¾ cup (120g) | chocolate, finely chopped |
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For the dough
| ¾ cup (120g) | rice flour |
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| 2 tablespoons (24g) | sugar |
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| 1 tablespoon (6g) | instant coffee |
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| 1 tablespoon (12g) | unsalted butter |
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| ⅓-½ cup (80-100ml) | hot water |
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| Raisins and powdered sugar as needed | |
Directions
For the filling
Leave cream cheese out until it is room temperature.
Heat a saucepan over medium-high heat. Combine rice flour, sugar, and milk.
Whisk constantly. Bring to a boil, then simmer until creamy. Turn off the heat to cool.
In a mixing bowl, stir cream cheese until soft.
Mix the cheese gradually into the milk mixture.
Combine finely chopped chocolate into the filling. Transfer the filling into a pastry bag with a round star tip. Chill in the refrigerator.
For the dough
Preheat the oven to 350°F (180°C).
In a mixing bowl, combine rice flour, sugar, instant coffee, and butter. Mix well.
Pour the hot water gradually into the mixture. Stir with a rubber spatula.
When cool enough to handle, form a ball.
Roll the dough into a thin 1/8 inch thick sheet. Cut the sheet into 4x4 inch (10x10 cm) squares.
Cover cannoli molds or paper towel cores with parchment paper. Wrap the mold with a square dough sheet set diagonally. Overlap the opposite corners and press to seal. Repeat. If paper towel cores are used, 2 squares should fit onto one core.
Bake for 12-15 minutes.
Take out the core, and cool the shells in the refrigerator.
Fill the shells with the cream cheese filling right before serving.
Decorate each end with raisins and dust with powdered sugar. Serve immediately.
- This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
- The cooking time using microwave oven in this recipe is based on 1,000W in the US.
- The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
- All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.