RECIPE OF THE WEEK | Coconut Pannacotta


  • 30gm white sugar
  • 1⁄4 cup water
  • 1 1⁄4 cup coconut milk
  • 1 leaf of titanium strength gelatine or 2 teaspoons gelatine 2 fat pieces orange rind, grated
  • 1 teaspoon vanilla extract
  • 2 pandan leaves, tied together in one knot
  • 400ml whipping cream

Place the cream in a large bowl and set aside. Dissolve the sugar with the water over a low flame in a heavy-based saucepan. This will only take a few minutes. Add to the dissolved sugar, the grated orange rind, vanilla, pandan leaves and coconut milk. Over a low flame cook gently for 15 minutes. Meanwhile soak the gelatine leaf in cold water for 5 minutes or until softened. Squeeze water from gelatine and add to coconut milk mixture, stirring to dissolve gelatine. Strain the mixture through a fine sieve onto the cream, stirring to combine.

Lightly oil 6 x 1/2 cup (125ml) dariole moulds or ramekins. Place on a tray and pour in the slightly cooled cream mixture. Otherwise pour into 6 elegant glasses. Refrigerate overnight or until set.
To serve, run a knife around inner edge of ramekins, then turn out onto plates and serve immediately.

Discover more recipes in my book Bali: Food of My Island Home

RECIPE OF THE WEEK | Black-rice pudding – Bubur injin

Black rice pudding is one of Bali’s most famous desserts that, once upon a time, used to feature on the breakfast menu of most simple guesthouses around the island. Traditionally served as an in-between snack, it’s glossy blackness and almost chocolatey flavour makes it both intriguing and alluring. Mornings or afternoons, you can usually find black rice pudding on sale at simple food stalls at local markets, along with other syrupy porridge-like treats. These comforting dishes are the domain of mothers and grandmas who are the experts of all that is “sugar and spice and everything nice.”


My sister-in-law, Karsi, taught me how to make Black rice pudding and walked me through the subtleties of achieving the perfect flavour and consistency. She liked to serve it mixed with tiny pieces of ripe jackfruit. I love it best served with sliced bananas on top. In Bali, a little white rice is cooked with the black rice to create a more interesting texture, a little softness to contrast with the chewiness of the black grain. And the final layer of smoky, roasted coconut adds another divine element.

  • 1/2 cup black glutinous rice
  • 2 tablespoons glutinous white rice or regular white rice 1 pandan leaf (1 tsp pandan essence)
  • 1 vanilla pod, split or 1 teaspoon vanilla extract
  • 1 teaspoon sea salt
  • 200 g palm sugar, grated

ROASTED COCONUT MILK 500–750 ml coconut milk pinch of sea salt

Soak the black rice in a bowl of water for a minimum of 6 hours. Stir in the white rice and leave for another 2 hours.

Tip the rice and water into a large heavy-based saucepan and add extra water to cover the rice by 10 cm. Add the pandan leaf, vanilla pod and salt and bring to the boil. Reduce the heat to a simmer and cook uncovered until most of the water has evaporated and the rice is soft enough to eat, with a texture like soft brown rice. This should take at least 1 hour, and you might need to top up the water during cooking. When the rice is cooked, stir

in the palm sugar and continue to simmer over low heat until the sugar has dissolved and the mixture is thick and glossy. Check the flavour.

To serve, spoon the rice into bowls and top with the coconut milk, fruit and toasted coconut. Or serve it with coconut panna cotta.

Serves 4–6