1 tbsp activated charcoal powder (if charcoal is not available, cut thin slices of mango to wrap the maki instead of pancakes, or roll them in sesame seeds)
Preparation
Pancakes:
Mix the sifted flour, charcoal and salt in a bowl.
Add the egg, then gradually whisk in the milk.
Heat an oiled frying pan, pour in ladle of the batter.
Cook the pancakes for about a minute on each side and set aside on a plate.
Makis:
Boil the rice and coconut milk with the sugars.
Rinse the rice in clear water and pour it into the boiling milk.
Cook over low heat for about 30 minutes until the rice absorbs the milk.
Cut the pancakes into squares.
Spread the rice thinly on the ¾ of each pancake.
Peel the mango and kiwi and cut them into sticks. Sprinkle these with lemon juice.
Place them in a line in the middle of the rice.
Roll up the pancake, trimming off any excess, then cut the makis into equal-sized pieces.
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