Dessert Sushi With Tropical Fruits And Caramel Sauce - cooking recipe

Ingredients

400 ml unsweetened coconut milk
75 ml semi-skimmed milk
100 g caster sugar
100 g pudding rice
1 None mango, peeled, stoned and cut into 8 thin slices and 4 sticks (1cm square and 5cm long)
1 None kiwi fruit, peeled, halved, 1/2 cut into 4 wedges, 1/2 cut into 4 sticks (1cm square and 5cm long)
1 None papaya, peeled, deseeded and cut into sticks (0.5cm square and 4cm long)
25 g desiccated coconut
10 g marzipan
None None Pinch of cocoa powder

Preparation

Bring the coconut milk, milk and 1/4 cup of the sugar to a boil in a medium saucepan. Stir in the rice. Reduce the heat to low; cover and simmer for 30-35 mins, stirring occasionally. Transfer rice to a baking pan and cover with plastic wrap. Cool for 2 hours.
For the caramel sauce, gently heat remaining 1/4 cup sugar in a small saucepan until caramelized. Gradually add 5 tbsp hot water and simmer for 2 mins. Pour into a bowl and set aside.
Divide the rice pudding in half, and divide one half in half again. Place a 10 x 8-inch rectangle of foil on a work surface and top with a piece of plastic wrap of the same size. Using 1/4 of the rice, make 4 rice rectangles (8 x 2-inch) and lay a mango stick along the middle of each. Using the plastic wrap, roll the rice tightly around the mango. Refrigerate for 1 hour. Repeat with another 1/4 of the rice and the kiwi sticks.
Using your hands, shape the remaining 1/2 of the rice into 12 oval balls. Top 4 balls with 2 mango slices each, 4 balls with a kiwi wedge each and 4 balls with 3 or 4 papaya sticks each. Refrigerate for 1 hour.
Knead the marzipan and cocoa together. On a lightly floured surface, roll out the marzipan to a 2 x 3/4-inch rectangle. Cut lengthwise into 4 strips. Wrap around the papaya-topped rice balls and press the ends together.
Unwrap the rolls and roll in the coconut. Arrange all the sushi on a platter and serve with the sauce.