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Bubuh injin:

INGREDIENTS:
250 gr- black glutinous rice
75 gr- white glutinous rice
1,25 L- water
1 pcs- screwpine leaf (daun pandan)
175 gr- palm sugar
a pince - salt
375 ml - coconut cream

PROCEDURE:
1. 1. Rinse black and white glutinous rice well under running
water. Soak overnight and drain before using.
2. Combine 750 ml water, both types of glutinous rice and
screwpine leaf in a heavy pan. Simmer over medium heat
for about 45 minutes, adding more water if necessary.
3. Add palm sugar and continue to cook until most liquid has
evaporated. Season to taste with salt. Remove from heat
and leave to cool.
4. Serve at room temperature topped with desired amounts
of coconut cream.







Rice pudding:

INGREDIENTS:Rice - 250 gr
Milk - 1500 ml
Vanilla extract - 5 ml
Salt - 2 gr
Egg yolk - 95 gr
Sugar - 250 gr ml
Cinnamon - as needed

PROCEDURE:
1. Wash the rice well. Drain. (in order to remove even more loose stank, some cooks prefer to blanch the rice in boiling water for 2 minutes, then drain and rinse it.)
2. Combine the rice. milk, vanilla, and salt in a heavy saucepan. Cover and simmer over low heat until the rice is tender, about 30 minutes. Stir occasionally to be sure the mixture does not heat when cooked.
3. Combine the egg yolks, sugar, and cream in a mixing bowl. Mix until evenly combined.
4. Ladle some of the hot milk from the cooked rice into this mixture and mix well. Then slowly stir the egg mixture back into the hot rice.
5. Pour into a buttered 10 x 12 in. (25 x 30 cm) baking pan. Sprinkle the top with cinnamon. (To use a full-size hotel pan, double the quantities.)
6. Bake in a water bath at 350'F (175'C) for 30-40 minutes until set. Serve warm or chilled.