Black Rice Rolls

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recipe by Tenina Holder

  • Time icon
    Total Time
    22hrs 55mins
  • Serves icon
  • Calories icon
based on 1 ratings

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:

recipe updated Apr 9, 2020


  • Black rice icon
    Black rice
    150 g (about 150)
  • Water icon
    as needed
  • Water icon
    1.2 L (about 1.2 kg)
  • Bread flour icon
    Bread flour
    480 g (about 4 cups)
  • Cacao powder icon
    Cacao powder
    2 tsp (about 3.7 g)
  • Sea salt icon
    Sea salt
    2 tsp (about 13 g)
  • Dried yeast icon
    Dried yeast
    2 tbsp (about 24.3 g)
  • Macadamia nuts icon
    Macadamia nuts
    50 g (about ¼ cup)


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