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1
Beat all of the cream ingredients together in either a food processor or with a hand mixer.
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2
Add the mixture from step 1 to a heat-resistant container, loosely cover with cling film, heat for 2 minutes at 500-600 W and mix.
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3
Heat in the microwave for 1 more minute and mix again.
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4
Once cooled, cover with cling film.
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5
Add the skin ingredients to a bowl and mix well.
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6
You can also choose to beat these ingredients together in a food processor or with a hand mixer.
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7
Grease a warmed electric griddle or frying pan with a little oil and scoop up 1 heaped tablespoon (just short of 1 spoonful if using a ladle) and spread the mixture into a slightly elongated circle in the pan.
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8
When the surface has dried out and the skin is slightly transparent, flip it over and cook for 10 seconds on the other side.
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9
Arrange the cooked skins on a plate until ready to be spread with cream and cover with cling film to stop them drying out.
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10
Leaving a little space around the edge of the skins, spread a tablespoon of the coffee cream mixture over the skin and line up 4-5 drained black beans in the center.
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11
Roll the skins away from you and place them seam-down.
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12
Roll the rest of the rolls in the same way.
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13
Once rolled, use a pair of scissors to cut down the roll diagonally resulting in 2 equal parts.
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14
Arrange on a plate to finish.
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15
(Try adding extra beans near the open edge of the rolls fo extra taste.)
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16
Replace some of the milk with the leftover kuromame black bean juice in the packet to make 150 ml of liquid for the coffee cream.
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17
Feel free to reduce some of the sugar.
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18
These are just recommendations though.
