Black Rice Rolls
Make on Fresco
I first discovered these on our Bali foodie trip at Mozaic restaurant in the hand of the amazing James Ephraim. DO yourself a flavour and make them.
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!
Try some of our other yeasty recipes, or better yet, join The Lazy Sourdough Bakery course for year round bready goodness.
Vegan Turmeric Latte Dinner Rolls
Need
- 150 Grams black rice, rinsed
- 1 pandan leaf, tied in a knot (optional)
- 480 Grams bakers or strong flour
- 200 Grams water
- 2 Teaspoons cocoa powder BUY
- 2 Teaspoons pink salt flakes BUY
- 2 Teaspoons dried yeast
- 50 Grams candlenuts or macadamias
Do
- 1
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.
- 2
Remove rice and cool at room temperature before refrigerating until chilled.
- 3
Preheat oven to 200°C.
- 4
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.
- 5
Tip out dough onto well-floured bread mat and divide into 40g lots and roll into balls. Place onto lined baking trays.
- 6
Cover and prove until doubled. If the rice is cold, this could take 1-2 hours. Bake 10–15 minutes.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
