Bubur Injin: Top Vegan Recipes

What is bubur injin?

bubur injin, bubur ketan hitam or as it’s known in the West, Indonesian rice pudding, is a sweet dish made from black rice and coconut milk. It’s usually eaten for dessert (or even breakfast when the mood strikes for something irresistible in the mornings) in, you guessed it, Indonesia. Some culinary buffs may have noticed that it’s fairly similar to the Cantonese dessert, black rice Tong Sui, widely enjoyed across China and Hong Kong, but bubur injin proudly sticks to its Indonesian heritage with its additional flavours and toppings.

Photo credits: Hey, Nutrition Lady

Is bubur injin vegan?

Yes, bubur injin is vegan: at its base is black rice, coconut milk and sugar. In addition to this, you’ll usually find pandan leaves (with a flavour profile somewhere between vanilla, almond and coconut), some cinnamon and dried banana or coconut. It is sometimes filled out with mung beans, and is nearly always served with an unreserved amount of bread.

Vegan bubur injin recipes

Here are some of our favourite bubur injin recipes to get stuck into at home:

• If you’d like to start with a traditional version, then this recipe from Pisang Susu will help you create a purist pudding
• We love to go all-in when we cook and this recipe from Justyna Manjari does just that. It recommends serving your bubur injin drowned in full-fat coconut milk and topped with caramelised bananas – behaviour we fully condone  
• For an Instagram-worthy breakfast bowl version, this recipe from Hey, Nutrition Lady will guide you to a picture-perfect dish artistically topped with sliced banana, coconut  chips and hemp hearts