Madurese-style Roti Bom

Ingredients

In this Madurese adaptation of Roti Bom, the original Malaysian recipe is enhanced with the addition of Madurese spices, such as turmeric, coriander, and cumin. These spices give the bread a distinct Madurese flavor profile, setting it apart from the traditional Malaysian version. We alse have the original recipe for Roti bom, so you can check it out.

• 500g (4 cups) wheat flour 500g (4 cups) wheat flour
• 200ml (3/4 cup) coconut milk 200ml (3/4 cup) coconut milk
• 2 tsp turmeric powder 2 tsp turmeric powder
• 1 tsp coriander powder 1 tsp coriander powder
• 1 tsp cumin powder 1 tsp cumin powder
• 1 tsp salt 1 tsp salt
• 2 tbsp vegetable oil 2 tbsp vegetable oil
• 1 tbsp sugar 1 tbsp sugar
• 1 packet instant yeast 1 packet instant yeast
• Water (as needed) Water (as needed)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 3g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 7g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the wheat flour, turmeric powder, coriander powder, cumin powder, salt, and sugar.
2. 2.
   In a separate bowl, dissolve the instant yeast in warm water and let it sit for 5 minutes until frothy.
3. 3.
   Add the yeast mixture, coconut milk, and vegetable oil to the dry ingredients. Mix well until a dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours or until doubled in size.
6. 6.
   Preheat the oven to 180°C (350°F).
7. 7.
   Punch down the dough to release any air bubbles and divide it into small portions. Shape each portion into a ball.
8. 8.
   Place the dough balls on a baking sheet lined with parchment paper, leaving some space between them.
9. 9.
   Bake the Roti Bom in the preheated oven for 15-20 minutes or until golden brown.
10. 10.
    Remove from the oven and let them cool slightly before serving.

Treat your ingredients with care...

• Wheat flour — Use a good quality wheat flour for the best results.
• Coconut milk — If you prefer a milder coconut flavor, you can use light coconut milk instead of full-fat coconut milk.
• Turmeric powder — Make sure to use fresh turmeric powder for a vibrant color and flavor.
• Instant yeast — Ensure that the yeast is fresh and active to achieve a good rise in the dough.
• Vegetable oil — You can substitute vegetable oil with any neutral-flavored oil of your choice.

Tips & Tricks

• For an extra kick of flavor, you can add finely chopped Madurese chili peppers to the dough.
• Serve the Madurese-style Roti Bom with a side of spicy sambal for an authentic Madurese experience.
• If you prefer a softer crust, brush the baked Roti Bom with melted butter immediately after removing them from the oven.
• Experiment with different shapes and sizes for a visually appealing presentation.
• Leftover Roti Bom can be stored in an airtight container and reheated in the oven for a few minutes before serving.

Serving advice

Serve the Madurese-style Roti Bom warm as a standalone snack or as a side dish with your favorite Madurese main course. It pairs well with traditional Madurese dishes such as Soto Madura (Madurese chicken soup) or Ayam Bakar Madura (Grilled Madurese chicken).

Presentation advice

Arrange the freshly baked Madurese-style Roti Bom on a platter, garnished with fresh herbs like cilantro or parsley. You can also sprinkle some toasted sesame seeds on top for added texture and visual appeal.