Black Rice RollsMake on Drop
I totally love this recipe. The chewiness of the crust has to be tried to be believed. The softness and fluffiness of the centre of the rolls is amazing, given the lovely crust...bring on the butter, lots of it.
I first tried these when I took the very first Bali Foodie Tour to Mozaic restaurant for a Thermomix Masterclass with the very talented James Ephraim. They serve these rolls all the time in their bread baskets in the restaurant, which by the way on a world scale is right up there. You really should go when in Bali. Completely amazing and we love it and it is now a firm favourite on our trips, but I digress.
James kindly agreed to allow me to have the recipe and to share it with you. It first appeared in our inaugural Thermomix 2016 calendar and is now also in the TMix Plus magazine. And now it’s here. You’re going to love them!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 150 Grams black rice, rinsed
- 1 pandan leaf, tied in a knot (optional)
- 480 Grams Bakers or Strong Flour BUY
- 200 Grams water
- 2 Teaspoons Cocoa Powder BUY
- 2 Teaspoons Pink Salt Flakes BUY
- 2 Teaspoons dried yeast
- 50 Grams candlenuts or macadamias
Place 1.2 litres of water, rice and pandan leaf (tied in a knot) into the Thermomix bowl. Cook 60 min/90°C/Reverse/speed 2/MC off. The rice should be fully cooked, but al dente. Add cooking time if needed. Strain and discard liquid.
Remove rice and cool at room temperature before refrigerating until chilled.
Preheat oven to 200°C.
Place chilled rice, without the pandan leaf, and remaining ingredients into Thermomix bowl and combine 6 sec/speed 6. Knead 3 min/Interval/dough setting.
Tip out dough onto well-floured bread mat and divide into 40g lots and roll into balls. Place on lined baking trays.
Cover and prove until doubled. If the rice is cold, this could take 1-2 hours. Bake 10–15 minutes.