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| BUBUR INJIN |
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| Written by balifood.blogspot.com | |
| Sunday, 07 October 2007 | |
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Black Rice Pudding Serves 4-6 ½ cup black rice 2 tbsp. sticky white rice 200 g. brown or palm sugar 1 pandan leaf or essence 1 vanilla bean or vanilla essence 2 cinnamon stick (optl) sea salt Coconut Milk : 2-3 cups coconut milk pinch of sea saltHighly nutritious, the famous pudding is mainly eaten by the Balinese as an afternoon snack. It’s great topped with fresh fruit, toasted coconut and, of course, a liberal amount of coconut milk. FOR THE PUDDING: Soak the black rice in water to cover for at least 8 hours. Add the white rice for the last 2 hours, leaving it in the same water. Do not throw out the water the rice has been soaking in. Transfer to a large saucepan and add extra water so that it covers the rice by 10 cm or one thumb. (a rice Coker is not suitable). Boil the rice with the pandan leaf, vanilla or cinnamon stick until most of the water has evaporated and it is soft enough to eat. This should take at least one hour and you might need to add water while it boils. Only when it is soft enough to eat, stir in the palm sugar and a pinch Pof sea salt. Simmer over low flame, until the sugar has dissolved and the mixture is thick and glossy. Check the sweetness. To serve : spoon the pudding into bowls and top with coconut milk, fruit and toasted coconut. COCONUT MILK: Pour the water over the grated coconut. Mix and squeeze the coconut several times to get a thick, creamy “white milk. Add a pinch of salt. Set aside. |
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