Recipes - Indonesian

Bubur Injin (Balinese Black Rice Pudding)
black rice pudding


The wonderful nutty flavour of the Balinese Black Rice Pudding. Served with swirls of rich coconut cream on top, it's hard to find any visitors to Bali who do not fall in love with the bubur injin.
Cooking Time: 30mins - 60mins
Serves:5 to 8
Total time: > 120mins
Course: Dessert
Cook Method: Boil
Cuisine: Indonesian









Ingredients:

200g uncooked black glutinous rice (soaked overnight)
150g uncooked white glutinous rice (soaked overnight)
1½lt water
2 pandan leaves (tied to a knot, or 1 drop of vanilla extract)
50g shaved palm sugar or dark brown sugar
pinch of salt
125ml coconut cream




Steps:
  1. Rinse both types of glutinous rice in several changes of water until the water runs clear, and soak overnight.
  2. In a saucepan, bring the glutinous rice, water and pandan leaves or extract to a boil over medium heat and simmer uncovered for about 40 mins, stirring occasionally until the rice is soft and cooked, with porridge-like consistency. Discard the pandan leaves, if using. Add the palm sugar and stir until the sugar is dissolved. Reduce the heat to low and simmer for about 5 mins before removing from the heat.
  3. Combine the coconut cream and salt in a bowl and mix well.
  4. To serve, spoon the pudding into individual serving bowls and top with the salted coconut cream.

asianinspirations.com.au
www.facebook.com/AsianInspirations
Bubur Injin (Balinese Black Rice Pudding)

Bubur Injin (Balinese Black Rice Pudding)

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

The wonderful nutty flavour of the Balinese Black Rice Pudding. Served with swirls of rich coconut cream on top, it's hard to find any visitors to Bali who do not fall in love with the bubur injin.

Cooking Time: 30mins - 60mins
Serves: 5 to 8
Total time: > 120mins
Course: Dessert
Cook Method: Boil
Cuisine: Indonesian
Ingredients

200g uncooked black glutinous rice (soaked overnight)
150g uncooked white glutinous rice (soaked overnight)
1½lt water
2 pandan leaves (tied to a knot, or 1 drop of vanilla extract)
50g shaved palm sugar or dark brown sugar
pinch of salt
125ml coconut cream

Instructions
  1. Rinse both types of glutinous rice in several changes of water until the water runs clear, and soak overnight.
  2. In a saucepan, bring the glutinous rice, water and pandan leaves or extract to a boil over medium heat and simmer uncovered for about 40 mins, stirring occasionally until the rice is soft and cooked, with porridge-like consistency. Discard the pandan leaves, if using. Add the palm sugar and stir until the sugar is dissolved. Reduce the heat to low and simmer for about 5 mins before removing from the heat.
  3. Combine the coconut cream and salt in a bowl and mix well.
  4. To serve, spoon the pudding into individual serving bowls and top with the salted coconut cream.

You May Also Like

Lau Do Bien (Vietnamese Seafood Hot Pot)

Lau Do Bien (Vietnamese Seafood Hot Pot)

Traditional Indonesian drinks

CNY 2016 WINNERS

Kate Brodhurst

Rosalin Kristiani

Glenda Mc Donnell

Michael J Sabo

Melinda Savage

Lisa-Jane Fudge

Lillie Giang

Justine Withers

Julia Brodska

Josephine Chan

Sally-Ann Haw

Store Locator

Find your nearest Asian Store

Search


Our Newsletter

Sign up for an authentic Asian experience. From exotic cuisines to fascinating destinations to cooking competitions and monthly giveaways - Discover the Authentic