One of the famous sweet foods in Bali is bubuh injin, which is black sticky rice pudding. It’s a really simple dish with black sticky rice cooked with coconut milk or Indonesian usually called santen. To my liking, I like a small portion of it because it’s pretty sweet and sticky: this combination makes it rich. So I would like to add another component that can balance out the richness and the sticky texture, and panna cotta feels right. To make it pair well with bubur injin, I transform it into coconut panna cotta. I refer to Chef Wayan’s bubur injin recipe in his recipe book “Paon” in which I substitute palm sugar with juruh and panna cotta recipe from Claire Saffitz’s recipe book “What’s for Dessert”.
All the sweet flavors I incorporate into the dish are from juruh that I got right from the north of Bali, precisely in Desa Les, Tejakula. As a comparison of where it comes from, if gula aren comes from aren trees, juruh comes from lontar trees that grow abundantly in Tejakula, Buleleng Regency. I bought the juruh when I joined Mbak Ade (@misshotrodqueen)’s event, a collaboration with local restaurants called Pesta Tuna which translates as Tuna Party. One of the collaborators is Dapur Bali Mula which is one of the famous restaurant destinations in Desa Les in recent years.
