Balinese sticky black rice at Jafa

balinese sticky black rice with coconut cream & fruit

I’ve written about this breakfast option briefly before, but last month I ate it again, and enjoyed it just as much the second time.

Jafa café in Grey Lynn has two things labelled vegan on its menu: raw energy salad and Balinese sticky black rice with coconut cream & fruit.

black sticky rice

Rice pudding sounds an appealing, if potentially stodgy, breakfast offering. Unlike its traditional comfort food relatives, Jafa’s sticky black rice is light and fresh, mixed with warmed fruit and cooled with coconut cream.


A generous pile of fresh fruit on the side is drizzled with passionfruit. The breakfast is marked on the menu as a summer seasonal dish, so might not be served when there is less fruit around. Not all the fruit looked especially local, but I suppose pineapples and grapes suggest summer even if they’re not technically seasonal Auckland produce.

4 thoughts on “Balinese sticky black rice at Jafa

  1. Try making your own. I’m not sure it is specifically baliniese food. It is actually quite popular in Malaysia (or at least the part I came from). I consider it a straits dessert as it can be found on either side of the Straits of Malacca.

    At certain points of history parts of Indonesia, parts of what is now Malaysia and Singapore were part of the same empire( or under the same rule (Portugese, Dutch).

    Rice: soak the rice before you start cooking with it. Washing it removes the dust and excess starch.

    Screwpine (aka pandan) leaves are for fragrance. They can be bought frozen at a few chinese shops. If you don’t have it, it isn’t essential.

    Sugar: if you want, try palm sugar instead of white sugar.

    ps you may want to check out these other dessert soups. There’s a place or two that makes red bean dessert soups, black sesame soup/pudding in Auckland.

    Glutinous rice cooked with coconut milk (sweet)

    Savoury rice recipes:
    If making curry, you can cook rice with coconut milk or tomato (soup?) to go with it instead of plain rice.
    Coconut rice:
    Look at how rice is cooked in various “Nasi lemak” recipes online. ignore the rest of the dish (egg, cucumber, curry) that is made with the rice.

    Tomato rice:

  2. A bit on Malay/indonesian language wrt food as they are used in menus as names of dishes or recipe titles
    hitam = black
    pulut (or pulot) = glutinous rice
    bubur = porridge (usually made with rice but can be other types of porridge)
    nasi = rice
    pandan = screwpine leaf
    assam = recipe uses tamarind juice
    limau = lime (usually. however I’ve seen sometimes used for lemon too)
    kicap = sauce (usually soy sauce even though it sounds like ketchup. if it says kicap tomato = tomato sauce. kicap manis = dark/thick sweet soy sauce – eg ABC sauce)
    sambal = chilli paste (some of these are made with roasted or dried shrimp. so read recipe). Not to be confused with sambar (sometimes “sambal” also used – as in vegetable curry/stew/soup served with dosa). it isn’t pure chilli, ground up. most of the time there’s garlic, lemongrass, small red onion (shallots) and/or even lime/lemon juice squeezed in.
    pisang = banana
    When you see “lemak” in the recipe name, it usually indicates there’s coconut milk in the recipe.

    Most of the time jellies in the South East Asian region are actually made with agar agar rather than gelatin.
    Also steamed cakes/puddings made with sweet potatoes, rice flour etc.

    goreng = fried.
    so goreng pisang = fried banana (well battered banana that’s been deep fried)
    nasi goreng = fried rice
    mee goreng = fried noodles (usually egg noodles)

    Food to avoid (as vegans):
    ayam = chicken
    udang = prawns
    ikan = fish
    daging = meat
    daging lembu = beef
    sotong = octopus or cuttlefish
    kambing = goat
    terasi / blachan / belacan = shrimp paste

  3. That looks totally delicious! The only time I’ve had rice for breakfast was in Japan and it was HARD WORK – but that looks amazing, love the bright colours!

  4. Thanks, Lin! Does sound like it would be easy to make at home. The Malay/Indonesian info is great too. We’re going to Thailand later this year, so will have to work out this kind of thing before we go (any Thai tips?)

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