This blog is dedicated to all culinary enthusiasts all around the world.
Food and Travel is always an immense passion for me. Every time and everywhere I go, there have been always great excitements...and big surprises..!
My next trip will be my 43rd country, Cambodia, with a stop off in my home country of Myanmar.
I just can’t wait.
What fascinates me most about my trip is visiting traditional markets, just like eight years ago when I was in Bali. A typical Balinese sweet is Black Rice Pudding, an everyday street food that is just so delicious. Recipe:
Balinese Black Rice Pudding with Coconut Panna Cotta
black rice pudding-6 servings
1 C black rice
2 C water
3" ginger chunks, bruised
tiny pinch salt
1 can coconut milk
1 pandan leaf, ( tie into knot if usiing the leaf, or 1 t. if using extract)
2 TBSP palm sugar
1 pack of Knox geletin
black and white sesame seeds (optionals)
- Soak rice over night and rinse.
- Cover the rice with water and ginger and pinch of salt, simmer, covered until done, about 30 mins, or water reduced.
- Reduce coconut milk with pandan leaf and palm sugar, when lukewarm, stir in and mix in the gelatin.
- Serve with one layer of black rice and spoon the coconut milk on top. (sprinkle toasted white and black sesame seeds, optional).