I have sworn to never eat madhumbe as they are. I still can not stand them the way they are usually eaten, boiled. I do like the flavour madhumbe have when used as a base. I made rolls with them.
I have made rolls with potatoes and sweet potatoes so I had an idea what I was going to get. I think madhumbe give a better flavour than regular potatoes. I had hoped to get the purple colour for the rolls but the recipe uses more flour than the mashed madhumbe.
As expected they were moist and soft especially when they are still hot. They actually turned out as soft as the Japanese style rolls.
Here is the recipe I used:
Madhumbe Rolls
Ingredients
- 1/2 cup Water
- 1/4 cup Milk
- 2 1/4 teaspoon active dry yeast
- 1 teaspoon plus 1/3 cup Sugar divided
- 2 Eggs
- 1 1/2 teaspoon salt
- 6 Tablespoon canola oil
- 1 cup Mashed Taro root/Madhumbe
- 4 1/2-5 cups All Purpose Flour more depending on moisture of dough
Instructions
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In a small bowl or measuring cup, combine milk and water. Heat in microwave until the temperature reaches between 102-110 Degrees. Stir in 1 teaspoon sugar to the mixture, and add in yeast. Gently mix yeast, and set aside to proof. About five minutes.
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With a stand mixer, fitted with the dough hook attachment, add in remaining ingredients, and begin to mix until combined. Slowly pour in the yeast mixture, and allow to incorporated. Mix until the ingredients are smooth and dough like, and the dough pulls away from the sides of the bowl, but still sticks to the bottom.
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Roll the dough out onto a lightly floured surface. Knead the dough until it becomes a smooth, uniform ball. Place into a lightly greased bowl, cover with plastic wrap, and place in a warm place for about 1 hour, or until the dough doubles in size.
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Roll dough out onto lightly floured surface and cut into 16-20 equal pieces. Roll the dough into small balls, and place seam side down in a greased and parchment lined 13x9inch baking dish. Cover and let the dough rise, another hour.
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Preheat oven to 350 degrees. Bake for 20-25 minutes or until the rolls are golden brown on top, and reach 200 degrees when tested with a thermometer.
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Brush tops of baked rolls with butter. Allow to cool slightly. Or serve warm.
