HOW TO PREPARE BALINESE DISH BUBUR INJIN

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INDULGE IN THE BALINESE CUISINE

Balinese cooking is a plethora of cultural influences. Balinese dishes, cooking styles, and tools for preparing food have been cultivated from other cultures. The Chinese introduced stir-frying, the wok, and the use of soy sauce, Tempe, tofu, cabbage, and bean sprouts to Balinese cooking. The European Dutch colonials introduced pineapple, guava, peanuts, avocado, tomato, papaya, pumpkin, squash, and cacao. The Arabs influenced the popular “sate” with their own Kebab.

The authentic Balinese meals are spicy. In Ubud, the specialty is the duck, in Gianyar, the best suckling pig will be prepared, on the coast, near Kuta, the specialty is fish from the ocean. Real Balinese food is unavailable to tourists unless you get invited to a family dinner. In restaurants or hotels, you will never get real Balinese dishes, simply because authentic Balinese food requires too much preparation, has to be eaten while still fresh, and also because the Balinese use banana leaves as plates.

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INGREDIENTS FOR BUBUR INJIN (BLACK RICE PUDDING)
(portion for 6 BOWLS)

This is a very sweet dish made with boiled black and white rice topped with coconut milk and bananas. The Balinese may eat bubur injin for breakfast or as a desert, buying it from a warung because the dish takes a while to prepare, but it is totally worth it.

1. Ingredients (portion for 6 bowls)

1/2 cup black rice
1/2 cup glutinous or sticky rice
1 pandanus leaf (or one vanilla bean)
1 salam leaves (or one vanilla bean)
1 cups palm sugar or dark brown sugar
1/2 tsp salt
2 bananas
200 ml cups of coconut milk

HOW TO PREPARE IT

In a large pot, half cook the black and sticky rice in boiling water
Add the pandanus leaves, salam leaves, sugar, and salt
Continue cooking until the rice is fully cooked. Remove the mixture from the heat
Slice bananas into bite-sized pieces, and add them on top of the rice
Place rice in serving bowls and pour half a cup of coconut milk over each serving

Congratulations, Bubur Injin is ready to be served.

BONUS: STEAMED RICE PREPARATION

In Balinese tradition, rice is made every morning to be eaten throughout the day.

Preparation of 2 cups white rice

The Balinese people put the rice in a large, shallow basket, shaking it to toss the rice into the air to get rid of the husks. Then, they wash the rice in cold water and drain the water.

Water is brought to a boil in a large pot, and the rice is placed in a conical basket over the pot and covered with a terracotta lid. The rice is steamed for about half an hour.

They place the rice in a bowl with two cups of hot water and let it sit for 15-20 minutes to absorb the water. Afterward, the rice is replaced on the steamer and cooked for another half an hour to dry it out.

Do not add salt during the cooking of the rice. The Balinese usually serve aside a small bowl of salt, fried shallots, chopped chilies, and coconut oil.