Bubur Injin Recipe | Balinese Black Rice Pudding

Bubur injin is a warm black rice pudding topped with thick coconut cream. This classic Balinese dessert is simple to make and deeply comforting.

Bubur injin (also called bubur ketan hitam) is one of Bali's most beloved desserts - a warm, porridge-like pudding made from black glutinous rice, sweetened with palm sugar, and crowned with a pour of thick white coconut cream.

The contrast is everything: dark, earthy, sweet rice against cold, rich, slightly salty coconut cream. The textures complement each other perfectly. It is served warm as a dessert, snack, or even breakfast at many Balinese warungs.

Recipe: Soak 200g black glutinous rice in water for 4 hours or overnight. Drain and add to a pot with 1 liter of water, 2 pandan leaves (tied in knots), and a pinch of salt. Bring to boil, reduce to simmer, and cook for 45-60 minutes, stirring occasionally, until the rice is tender and the liquid is thick and porridge-like.

Add 100g chopped palm sugar in the last 15 minutes of cooking, stirring until dissolved. The sugar darkens the pudding and adds its distinctive caramel flavor. Taste and adjust sweetness.

For the topping: warm 200ml thick coconut cream with a pinch of salt. Serve the pudding warm in bowls with coconut cream poured over the top. The cream should sit as a white pool on the dark surface - do not stir it in. You learn this recipe in our Balinese Dessert Class.