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
    as needed
  • 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 for 2h
  5. Drain
  6. Transfer rice to TM5 bowl
  7. Add water
  8. Fit TM5 bowl to TM5
  9. Cook for approx 1h
  10. Transfer content of TM5 bowl to plastic container
  11. Let cool onto work surface
  12. Refrigerate overnight in fridge
  13. Pre-heat
  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 for approx 3min
  21. Flour a 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 baking sheet with parchment paper
  27. Place dough on baking sheet
  28. Cover with parchment paper
  29. Prove until doubled
  30. Bake for 15min
  31. Let rest onto work surface
  32. Serve
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