Black Rice Rolls
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 15mins
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- Serves
- 20
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- Calories
- 135
I first discovered these on our Bali foodie trip at Mozaic restaurant in the hand of the amazing James Ephraim. DO yourself a favor and make them. *Before cooking* The day before you wish to make these rolls, place rice into a bowl and cover. Soak for 2 hours. You will also need to refrigerate overnight too!
Inspired by: https://tenina.com/recipes/black-rice-rollsrecipe updated Jan 12, 2022
Ingredients
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- Pandan leaf
- 1
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- Black rice
- 150 g
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- Water
- as needed
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- Water
- 1.2 L
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- Bread flour
- 480 g
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- Cacao powder
- 2 teaspoons
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- Sea salt
- 2 teaspoons
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- Dried yeast
- 2 tablespoons
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- Macadamia nuts
- 50 g
Tools
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Oven
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Parchment paper
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TM5
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Work surface
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Medium bowl
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Tm5 bowl
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Baking sheet - 18 x 13"
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Plastic container
Step preview
- The day before you wish to make these rolls, place rice into a bowl and cover
- Soak - 2 hr
- Drain and place rice with pandan leaf (tied in a knot) into Thermomix bowl with 1.2L water
- Cook 60 min/90°C/Reverse/speed 2/MC off
- Remove rice and place into an airtight container. Cool before refrigerating overnight
- Pre-heat oven - 200°C
- Place chilled rice, without the pandan leaf, bread flour, cacao powder, sea salt, dried yeast and macadamia nuts to the TM5 bowl
- Knead for 3 min, dough
- Tip out dough onto well-floured bread mat and flatten with your hands
- Divide into 40g lots and roll into balls
- Line a clean baking sheet with parchment paper
- Place on lined baking trays
- Cover and prove until doubled
- Bake - 15 min, 200°C
- Serve