Bubuh Injin — Balinese Black Rice Porridge with Coconut Milk

• •200 gram Black glutinous rice (beras ketan hitam) (rinsed and soaked for 2–4 hours)
• •800 ml Water (for rice)
• •2 piece Pandan leaves (for rice) (tied into knots)
• •1 tsp Salt (for rice)
• •150 gram Palm sugar (gula aren) (chopped)
• •50 gram Granulated sugar (adjust to taste)
• •200 ml Water (for sugar syrup)
• •300 ml Thick coconut milk (santan kental)
• •1 piece Pandan leaf (for coconut milk)
• •1 tsp Salt (for coconut milk)
• •to taste piece Fresh banana (sliced, optional garnish)
• •to taste piece Toasted coconut flakes (optional garnish)

Instructions

1. 1

   Preparing the Rice: Rinse the black glutinous rice thoroughly under cold running water until the water runs clear. Transfer the rinsed rice to a bowl and cover with fresh water. Soak for 2 to 4 hours to soften the grains and significantly reduce cooking time. After soaking, drain the rice well before cooking.

2. 2

   Cooking the Porridge: In a medium-sized pot, combine the drained black glutinous rice, 800 ml of water, 2 pandan leaves tied into knots, and 1/2 teaspoon of salt. Bring the mixture to a gentle boil over medium heat, then immediately reduce the heat to low. Simmer, stirring occasionally to prevent the rice from sticking to the bottom of the pot. Cook for 45-60 minutes, or until the rice grains are very soft, slightly burst, and the mixture has thickened into a creamy porridge consistency. If the porridge becomes too thick during cooking, gradually add a little more hot water (about 50-100ml at a time) until the desired texture is achieved.

3. 3

   Making Palm Sugar Syrup: While the rice is cooking, prepare the palm sugar syrup. In a small saucepan, combine the chopped palm sugar and 200 ml of water. Heat over low to medium heat, stirring continuously until the palm sugar is fully dissolved and forms a smooth syrup. If desired, strain the syrup through a fine-mesh sieve to remove any impurities, ensuring a silky smooth porridge.

4. 4

   Sweetening the Porridge: Once the black rice porridge has reached its desired consistency, carefully remove and discard the pandan leaves. Pour the warm palm sugar syrup into the cooked rice, along with the 50g granulated sugar. Stir well to thoroughly combine and allow the sugar to be fully absorbed by the rice. Continue to simmer gently for another 5-10 minutes, stirring constantly, until the porridge is evenly sweetened and slightly glistening. Taste and adjust sweetness with more granulated sugar if preferred.

5. 5

   Coconut Milk Sauce: In a separate small saucepan, combine the thick coconut milk, 1 pandan leaf, and 1/4 teaspoon of salt. Heat over very low heat, stirring gently and constantly to prevent it from sticking or splitting. Do NOT bring the coconut milk to a boil. Warm until it is hot but not simmering, and slightly thickened, about 5-7 minutes. Remove the pandan leaf before serving.

6. 6

   Assembly: Ladle the warm Bubuh Injin into individual serving bowls. Generously pour the warm, savory coconut milk sauce over the black rice porridge. If using, artfully arrange slices of fresh banana and sprinkle toasted coconut flakes on top for added texture and flavor. Serve warm or at room temperature. It's best enjoyed fresh and can be served as a comforting dessert or a unique breakfast.

Chef's Tips

• 💡To prevent the black glutinous rice from sticking and burning at the bottom of the pot, stir frequently, especially during the later stages of cooking.
• 💡Maintain a consistently low heat for both the rice porridge and the coconut milk sauce. This slow simmering ensures a creamy, tender texture for the rice and prevents the coconut milk from splitting.
• 💡Never boil the coconut milk sauce; heat it gently until warm to preserve its smooth, rich consistency.
• 💡The ideal texture for Bubuh Injin is thick and creamy but still slightly fluid, not overly dry or stiff. Adjust with water during cooking if necessary.
• 💡Bubuh Injin is a classic Balinese sweet dish, often found in traditional markets (pasar) in the early mornings and served at family gatherings or temple ceremonies, reflecting its deep cultural significance as comfort food.