Black Rice Rolls

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recipe by Tenina Holder

  • Time icon
    Total Time
    22hrs 55mins
  • Serves icon
  • Calories icon

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!

recipe updated Nov 14, 2018


  • Black rice icon
    Black rice
  • Water icon
  • Water icon
  • Bread flour icon
    Bread flour
  • Cacao powder icon
    Cacao powder
  • Sea salt icon
    Sea salt
  • Dried yeast icon
    Dried yeast
  • Macadamia nuts icon
    Macadamia nuts


  • kCook icon Parchment paper
  • kCook icon TM5
  • kCook icon Work surface
  • kCook icon Medium bowl
  • kCook icon TM5 bowl
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Plastic container

Step preview

  1. Get a clean medium bowl
  2. Add black rice
  3. Add water
  4. Soak - 2 hr
  5. Drain
  6. Transfer rice to TM5 bowl
  7. Add water
  8. Fit TM5 bowl to TM5
  9. Cook - approx 1 hr, 90°C, reverse speed 2
  10. Transfer content of TM5 bowl to plastic container
  11. Let cool onto work surface
  12. Refrigerate overnight in fridge
  13. Pre-heat - 200°C
  14. Transfer rice to TM5 bowl
  15. Add bread flour
  16. Add cacao powder
  17. Add sea salt
  18. Add dried yeast
  19. Add macadamia nuts
  20. Knead - approx 3 min, dough
  21. Flour a clean work surface
  22. Transfer content of TM5 bowl to work surface
  23. Flatten
  24. Divide with dough scraper
  25. Form into balls
  26. Line a clean baking sheet with parchment paper
  27. Place dough on baking sheet
  28. Cover with parchment paper
  29. Prove until doubled
  30. Bake - 15 min, 200°C
  31. Let rest onto work surface
  32. Serve
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