Recipes
Bubur Injin with Coconut Panna Cotta
A harmonious play of hot and cold in every bite. Indulge in the sweetness of juruh and bubur injin, complemented by the tangy brightness of ripe jackfruit. The smooth, silky panna cotta adds a luxurious touch, while the contrast of warm bubur injin and chilled panna cotta creates an unforgettable sensory experience. Pure culinary magic—chef's kiss!
Time needed: 60-90 minutes
By Muhammad Akmal
Inspired By Dapur Bali Mula, Chef Wayan and Claire Saffitz
January 4, 2025
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.
Ingredients
Panna Cotta
unflavored gelatine powder
2 tsp
coconut cream
300 ml
whipping cream
300 ml
water
100 ml
3-4 tbsp juruh, or 6-7 tbsp of white sugar
½ vanilla pod, seeded or 2-3 tbsp of vanilla extract (please don’t use vanili, use the real extract)
Flakey sea salt, to taste
Bubur Injin
black sticky rice
125 gr
pandan leaves
2
water
600 ml
juruh, or palm sugar
50-75 ml
coconut cream
100 ml
Flakey sea salt, to taste
To serve
ripe jackfruits, diced
2
Juruh, to drizzle on top
Mint leaves
Flakey sea salt
Steps
1. Prepare black sticky rice
Soak black sticky rice with enough water to cover all the rice overnight in the fridge.
2. Make bubur injin
Combine soaked black sticky rice, water, pandan leaves, and juruh in a pot and bring it to a simmer. Cover and stir occasionally until the mixture starts to thicken for about 10-15 minutes, and then add coconut cream. In this stage don’t leave the pan and keep stirring until the coconut cream is combined and the mixture is thick again. Turn off the heat because it will thicken more as it still has residual heat. Last, season with flakey sea salt and set aside.
3. Soften the gelatine
Put the gelatine in cold water in a small shallow bowl and sprinkle the gelatine evenly on top. Please keep in mind that we shouldn’t stir the mixture. Wait for 5-10 minutes to make the gelatine soft or we usually say to bloom the gelatine.
4. Make the panna cotta
Prepare 6 small deep bowls over a table to make sure that we can directly pour the panna cotta mixture when the mixture is ready. Combine coconut cream, whipping cream, water, juruh or white sugar, and vanilla in a medium to large saucepan. Turn on the heat to medium and keep whisking while waiting for the mixture to simmer. If it’s already hard simmer (bubbling much but not boiling), keep stirring and wait 30 seconds more to make sure all sugar or juruh dissolved and combined evenly. Turn off the heat directly put the softened gelatin to the pan and whisk to melt the gelatine evenly. To make sure the gelatine melts evenly, blend with a hand blender directly in the pan. Pour the mixture over 6 bowls evenly, and tap the bottom of the bowl to remove any bubbles created. You can also carefully use a blow torch to remove any bubbles on top of the panna cotta. Wait 5-10 minutes to make the mixture cool down in the bowl, and put each bowl inside a cooler to set the panna cotta for at least 4 hours.
5. Assemble
Heat bubur injin until it’s simmering while keep stirring to prevent any burning. Take all bowls from the fridge to a table. Carefully pour 3 tablespoons of bubur injin on top of the panna cotta and spread it evenly by tapping the bottom of the bowl with the help of a spoon. Drizzle juruh on top and put diced juruh in one corner. Garnish with mint leaves and a pinch of flakey sea salt. Enjoy!
You can also add one scoop of vanilla ice cream to make it better :)