Balinese Black Rice Pudding (Bubur Injin)
Thermomix recipe: Balinese Black Rice Pudding (Bubur Injin). Ready in 75 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 200 g black glutinous rice
- 1000 g water (for cooking rice), plus extra if needed
- 1 pandan leaf, tied in a knot (optional)
- 1/4 tsp salt
- 100-150 g palm sugar (gula melaka), chopped or grated
- 400 g full-fat coconut milk
- Pinch of salt (for coconut sauce)
Instructions
- Place 200 g black glutinous rice into the simmering basket. Rinse thoroughly under cold running water. Set aside.
- Optional but recommended: Transfer the rinsed rice to a large bowl, cover with fresh water, and soak for 30 minutes. Drain well before proceeding.
- If using block palm sugar, place 100-150 g palm sugar into the clean, dry mixing bowl and chop 5 sec / Speed 7. Transfer to a small bowl and set aside.
- Add the drained black glutinous rice, 1000 g water, 1 pandan leaf (if using), and 1/4 tsp salt to the mixing bowl. Cook 45 min / 95°C / Speed 2 / Reverse, with the simmering basket placed on the lid instead of the measuring cup, to prevent splatter and allow for evaporation.
- Pause the machine, scrape down the sides and bottom of the mixing bowl with the spatula. Check the consistency of the pudding; if it appears too thick or dry, add up to 100 g more water. Continue cooking.
- Add the chopped palm sugar to the mixing bowl. Cook for another 15 min / 95°C / Speed 2 / Reverse, with the simmering basket on the lid.
- To ensure even distribution and prevent sticking, cook for a final 2 min / 90°C / Speed 1 / Reverse. Transfer the black rice pudding to a serving bowl.
- Clean and dry the mixing bowl. Add 400 g full-fat coconut milk and a pinch of salt to the bowl. Heat 5 min / 80°C / Speed 2.
- Ladle the warm black rice pudding into individual serving bowls and top with the warm coconut sauce. Serve immediately.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.