- Ingredients for Bubuh Injin: 250 g black glutinous rice; 50 g white glutinous rice; 2 pandan leaves, ripped and knotted; 1 x 400ml can TCC light coconut milk; 400 ml water; good pinch salt; 125 g dark palm sugar, grated
- Ingredients for Salted Green Pandan Coconut Cream: 1 x 400ml can TCC Premium Coconut Cream; 1/4 tsp green pandan essence; 2 tsp pink Himalayan salt, ground
- Method for Bubuh Injin:Rinse white and black rice together in strainer for approx 2 minutes under running water, stirring with your hand. Drain well. Soak rice in large bowl with lots of tap water for 6-8 hours, or overnight.(The rice will have swelled significantly. Drain well. Place drained rice, coconut milk, water and pandan leaves in pressure cooker and bring to boil. Cover and cook on high pressure for 8 minutes. Turn off heat and allow pressure to reduce naturally for 10 minutes. Quickly reduce remaining pressure. Turn heat to low. Add grated palm sugar and salt, continue to stir until rice mixture has the consistency of slightly wet risotto. Check seasoning. Adjust as needed. Allow to cool to room temperature. Serve with Salted Green Pandan Coconut Cream and assorted seasonal fruits, nuts and toasted salted coconut flakes. Can be served as a dessert or a breakfast bowl.Serves 6-8
- Method for Salted Green Pandan Coconut Cream:Place coconut cream and salt into a small saucepan and bring to the boil. Take off heat, carefully add in the pandan essence little by little until you are happy with the green hue. Chill in the fridge approx 30 minutes.
Brands and product used
- TCC - Lite Coconut Milk