The day before you wish to make these rolls, place rice into a bowl and cover. Soak for 2 hours. Drain and place rice into TM bowl with 1.2L water.
Place rice and pandan leaf (tied in a knot) into TM 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.
Remove rice and place into an airtight container. Cool before refrigerating overnight.
Preheat oven to 200°C.
Place chilled rice, without the pandan leaf, and remaining ingredients into TM bowl and knead 3 min/Interval.
Tip out dough onto well-floured bread mat and flatten with your hands.Divide into 40g lots and roll into balls. Place on lined baking trays.
Cover and prove until doubled. If the rice is cold, this will take at least 2 hours.Bake 10–15 minutes.