Art Cafe Bumbu Bali ★ 4.0
Art Cafe Bumbu Bali serves only Balinese cooking in a Balinese-house setting on Jl. Pintas Siligita in Nusa Dua, Bali, from the Bumbu Bali team.
SignatureNasi campur, Rijsttafel
History
Bubur ketan hitam, black sticky rice porridge, is called bubuh injin in Bali: black glutinous rice cooked with coconut milk and palm sugar and eaten as a dessert. Art Cafe Bumbu Bali in Nusa Dua lists bubuh injin, creamed black rice, among the desserts of both its Balinese and vegetarian rijsttafel, beside Balinese cakes, dadar guling coconut pancakes and jaja batun bedil dumplings in palm sugar sauce.
Common allergens: Coconut
Make it at home
Ingredients
- 200g black glutinous rice, soaked overnight
- 150g white glutinous rice, soaked overnight
- 1.5 litres water
- 2 pandan leaves, tied in a knot
- 50g shaved palm sugar
- A pinch of salt, plus a second pinch for the cream
- 125ml coconut cream
Method
- Rinse both rices until the water runs clear, then soak them overnight.
- Put the rice, water and pandan leaves in a saucepan and bring to the boil over medium heat.
- Lower the heat to low-medium and cook uncovered for 40 minutes, stirring now and then, until the rice turns porridge-like.
- Remove the pandan, add the palm sugar and a pinch of salt, and simmer for 5 minutes until the sugar dissolves.
- Stir a pinch of salt into the coconut cream and drizzle it over each bowl.
Tip from the editors. Add the salted coconut cream at the table, so it stays white against the dark pudding, and serve warm or at room temperature.
Where to eat bubur injin
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