I still recall there was a man who was carrying two large baskets (which were joined with woven rattan and tied up to one long rattan stick which he carries on one of his shoulders) full of sticky black rice pudding that I and other students who were living far from home would buy from. Every morning as we always rise early, he would cry out 'bubur!' [=porridge (in the terms of breakfast) or pudding (in the terms of dessert)] that we all responded by getting our own bowls and met him by the gate. He would ladle a good amount of pudding, then trickle the cooked coconut milk generously. He sometimes would add a good amount of mung beans pudding when we asked him to. That was the memory tracked on a small students suburb in Bandung, the capital city of West Java, Indonesia.
When we went to Bali in 2001, 2002, 2004, and 2006, we still could see bubur injin(t) on the menu at Batan Waru Cafe, on Jl. Dewi Sita, Ubud. This pudding is served with vanilla ice cream which my hubby really is fond of. And I am sure there would be more cafes or warungs (small food shops) sell this pudding with different accompaniments.
There are some similar traditional puddings I have cooked and written earlier: Putri Mandi (Sticky Green Dumplings with Thin Rice Pudding), Bubur Sumsum (Indonesian Rice Pudding with Palm Sugar Syrup), and Bubur Candil (Sticky Rice Dumplings in Thin Palm Sugar Pudding), which are cooked in a similar way. They are always enriched with the sweetness of palm sugar and are scented with pandanus leaves (which I luckily can find them frozen in an Asian groceries store in Auckland).
The sticky black rice pudding itself is quite filling and it's an alternative for breakfast when I long for jajanan pasar (Indonesian traditional cakes and cookies sold in traditional markets). They are sometimes served in a traditional 'bowl', moulded from banana leaves. Some of cakes or cookies have different moulds from the others. The mould for klepon (rice dumplings stuffed with shaved palm sugar and rolled in fresh shredded coconut) is different from the one for bugis (sticky rice dumplings stuffed with cooked shredded coconut and palm sugar—quite similar to Putri Mandi; it is steamed in banana wraps/moulds). There are much more traditional values in the Indonesian traditional culinary, I am sharing with you especially those who haven't visited Indonesia and those who have visited but have little time to enjoy all of these goodies, more than meets the eyes.
I just believe that every culture is special and has its own characteristics, for it can only be acknowledged by others through introductions.
Bubur Ketan Hitam (Black Rice Pudding with Cooked Coconut Milk)
Source: Kue-Kue Indonesia by Yasaboga. PT. Gramedia Pustaka Utama. 2007. Jakarta, Indonesia.
This pudding is known as Bubur Injin(t) in Bali and Nusa Tenggara Timur.
150g black rice,
100g sticky rice (glutinuous rice),
250g palm sugar, shaved,
1 ½ l water,
2 pandanus leaves
Wash the rices clean. Cook with the rice and pandanus leaves until soften, then add in the shaved palm sugar and salt. Cook until the sugar has dissolved and the rice has absorbed all the liquid. Serve with thick cooked coconut milk syrup.
Coconut Milk Syrup: 350cc coconut cream cooked with ¼ tsp salt and 2 pandanus leaves until boiled. Cool.
DIRGAHAYU REPUBLIK INDONESIA