Balinese sticky black rice pudding

Thanks to my dear friend Janet DeNeefe from Bali’s famous Casa Luna Cooking School and her Honeymoon Guesthouse for this recipe. This highly nutritious,  famous pudding is mainly eaten in Indonesia as an afternoon snack. It’s great topped with fresh fruit, toasted coconut and, of course, a liberal amount of coconut milk. Next time you’re in Bali, head up to Ubud and say hi to Bali Janet at Casa Luna and if you can’t get there soon, be sure to buy a copy of her book Bali The Food of my Island Home. Enjoy this Balinese sticky black rice pudding recipe – the perfect post yoga breakfast pick me up.

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Balinese sticky black rice pudding

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  • Author: Samantha Gowing
  • Total Time: 11 hours
  • Yield: Serves 2
  • Diet: Gluten Free


Units Scale

1/2 cup black rice
2 tbsp. sticky white rice
1 vanilla bean, scraped
2 cinnamon sticks
200 grams brown or palm sugar
1 pandan leaf or essence
Toasted coconut
23 cups coconut milk
2 cinnamon quills


  1. Soak the black rice in water to cover for at least 8 hours.
  2. Add the white rice for the last 2 hours, leaving it in the same water.
  3. Transfer to a large saucepan and add extra water so that it covers the rice by 10cm or one thumb. (a rice cooker is not suitable).
  4. Boil the rice with the pandan leaf, vanilla or cinnamon stick until most of the water has evaporated and it is soft enough to eat.
  5. This should take at least one hour and you might need to add water while it boils.
  6. Only when it is soft enough to eat, stir in the palm sugar. Simmer over low flame, until the sugar has dissolved and the mixture is thick and glossy.  Check the flavour.
  7. To Serve : spoon the pudding into bowls and top with coconut milk, fruit and toasted coconut.
  • Prep Time: 10 hours
  • Cook Time: 1 hour
  • Category: Rice
  • Cuisine: Balinese



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