Rice Paper Bagels

Ingredients

• 1 egg (part of mixture A)
• 50 ml milk (part of mixture A)
• 20 g melted butter (part of mixture A)
• 0.5 tsp baking powder (part of mixture A)
• 6 rice paper (sheets)
• 6 cooked ham (slices (the Japanese version suggests 8, the English 6; use 6-8 according to preference))
• shredded cheese (mozzarella or pizza type, to taste)
• white sesame seeds (for sprinkling)

Steps

1. 1

   In a bowl, mix all the ingredients marked as [A]: the egg, milk, melted butter, and baking powder until well combined.

2. 2

   Dip each rice paper sheet into the mixture to hydrate it. Lay three sheets slightly overlapping one after another to form a long base. Repeat the process to create a second identical base.

3. 3

   Place the ham slices and shredded cheese on top of the prepared rice paper bases.

4. 4

   Roll the rice paper from the end closest to you to form a cylinder or log. Join the two ends of the cylinder by pressing firmly to create a circular bagel shape.

5. 5

   Place the bagels on a baking sheet lined with parchment paper.

6. 6

   Sprinkle the tops with white sesame seeds to taste.

7. 7

   Bake in a preheated oven at 180°C (356°F) for approximately 20 minutes until golden and firm.

Notes

Ensure you use parchment paper that is heat-resistant up to 200°C for at least 20 minutes to prevent burning.

Nutrition per serving

• breakfast
• snack
• gluten-free
• rice paper
• baked
• fusion