Bubur Injin (also Bubur Ketan Hitam) is one of the most beloved traditional desserts in Bali and Indonesia — a black glutinous rice porridge that is simultaneously humble street food and a dish with deep cultural roots.

My desire to make this recipe came from a ceramic artist friend who made it and let me try it — and it was delicious! Her version came from a chef in Bali who made it for her and shared the ingredients and basic method. She has an amazing palate and a remarkable ability to recreate dishes from memory.

Beras Ketan Hitam translates to "black sticky rice." It is a short-to-medium grain glutinous rice cultivated widely across Indonesia.

It has a deep purplish-black bran layer rich in anthocyanins (the same antioxidant pigment in blueberries), fiber, iron, and B vitamins.

It has a very high amylopectin and low amylose starch content, which gives it its characteristic sticky texture when cooked.

The grains are plump and short, similar to Japanese mochi rice but darker. The bran layer is intact (it's a whole grain), giving it significant nutritional value compared to white rice.

When cooked, it turns a striking deep purple-black and becomes very sticky and chewy. It has an earthy, slightly nutty mouth and its nature is to have a mildly sweet flavor.

The black glutinous rices known as Balinese Beras Ketan Hitam and Thai Khao Niao Dam belong to the same family of black glutinous rices and are remarkably similar in appearance, starch composition, and cooking characteristics.

Both are short-grain glutinous rices with a deep purplish-black bran layer loaded with anthocyanins. In terms of starch composition, texture, color, and behavior in cooking, they are very similar. This makes them reliable substitutes for one another in any recipe — if you can't find one, reach for the other and expect the same beautiful deep purple result, the same satisfying chew, and the same rich, sticky consistency that makes black glutinous rice so distinctive in Southeast Asian cooking.

Khao niew dam (Black sticky rice), also known as Indonesian black rice, or black, or purple rice.

This is a unique variety of rice.

The almost black, purple color of the cooked rice comes from the dark unpolished layer of bran, and during cooking the anthocyanin pigment leaches out and stains the interior white grain.

The color is everything as it signals a significant nutritional difference from white glutinous rice. The bran hull of black rice contains one of the highest levels of anthocyanin pigment found in any food. Research shows that anthocyanin offers anti-inflammatory, antioxidant, and possibly anticancer effects!

The glutinous Thai black rice cultivar known as Khao Niew Dam has considerably higher anthocyanin content than the non-glutinous black variety Hom Nil — with total anthocyanin contents of 4,099 mg/100g dry weight in native form, compared to 305 mg/100g for the non-glutinous type.

Black glutinous rice shares many of the characteristics of white glutinous rice, with the key difference being that it is unmilled and the bran has not been removed. The grains of the Thai black rice is slightly more robust and firmer than white glutinous rice.

Thai black glutinous rice (black sticky rice) is a whole-grain glutinous rice that retains its dark bran layer, unlike the milled white glutinous rice commonly used throughout Southeast Asia. The intact bran gives the cooked rice a chewier, more toothsome texture and helps the grains remain more distinct. Like white glutinous rice, it is rich in amylopectin and therefore naturally sticky, but its whole-grain structure produces a firmer mouthfeel and a less uniform texture.

If you can find a black glutinous rice from Bali or Thaisland that would be best. Other black rices that are glutinous will work best. Or consider the Thai glutinous white rice we have.

Star anise (Illicium verum) is a spice that is widely used in various cuisines around the world, particularly in Asian and Middle Eastern cooking. It is native to China and Vietnam and is derived from the dried fruit of an evergreen tree belonging to the magnolia family.

Star anise has a unique star-shaped appearance, with eight pointed pods that are usually brown in color. Each pod contains a shiny seed, which is the part used for culinary and medicinal purposes.

The spice has a strong, licorice-like flavor and a sweet aroma, which is why it is often used as a flavoring agent in a variety of dishes.

The history of star anise can be traced back to ancient China, where it has been used for thousands of years. It was highly valued not only for its culinary properties but also for its medicinal benefits. In traditional Chinese medicine, star anise was believed to have numerous therapeutic uses, including aiding digestion, relieving coughs and colds, and promoting overall wellness.

During the Middle Ages, star anise gained popularity in Europe as a flavoring and medicinal herb. It was often used as a substitute for the more expensive spice, anise, due to its similar taste. However, it wasn't until the 17th century that star anise became more widely recognized and appreciated in European cuisines.

In Chinese cuisine, star anise is a key ingredient in many traditional dishes, particularly in the southern regions. It is often used in soups, broths, and braised dishes, adding a rich, sweet, and slightly spicy flavor. It is a primary component of Chinese five-spice powder, which also includes cloves, cinnamon, Sichuan pepper, and fennel seeds.

Star anise has gained attention for its use in the production of the antiviral drug oseltamivir, commonly known as Tamiflu. The compound shikimic acid, found in star anise, is a key ingredient in the synthesis of Tamiflu.

Canela, the Spanish word for cinnamon, typically refers to Ceylon cinnamon (Cinnamomum verum), also known as true cinnamon, which is frequently used in Mexican cuisine. Native to Sri Lanka (formerly Ceylon), Ceylon cinnamon is also a key ingredient in Indian, Middle Eastern, and Southeast Asian dishes.

Ceylon cinnamon is made by carefully shaving the thin inner bark of the cinnamon tree, which is then rolled into soft, papery quills.

This process preserves its delicate, floral, and complex flavor. In contrast, cassia cinnamon(Cinnamomum cassia), which is more commonly found in supermarkets, is made from the thicker bark or even the outer wood of a related tree species, resulting in tougher sticks and a stronger, more pungent flavor.

Because cassia is less expensive and more robust in flavor, it often substitutes for true cinnamon in commercial products — but its taste and texture are noticeably different.

The thin and fragile bark of canela makes it highly perishable, so it is best to use and grind it only as needed. Naturally, Ceylon cinnamon sticks are good for myriad sweet dishes like cakes, cookies, pies and ice cream, and is the penultimate accompaniment for anything chocolate.

This rice is distinctly different from other glutinous rices and why when making certain dishes it matters.

Glutinous (as in sticky) rice is a type of rice grown mainly in Southeast and East Asia with opaque grains, very low amylose content, and an especially sticky texture when cooked.

Thai glutinous rice has almost no amylose content — just 0–2%. The higher the amylose content in a rice, the harder and less sticky the texture. Because Thai glutinous rice has virtually none, the cooked kernels are sticky and adhere together. Regular long-grain jasmine rice, by contrast, is 12–18% amylose, which is why it cooks up softer and slightly stickier than basmati, but still fluffy and separate compared to glutinous rice.

Mochigome is a short-grain Japonica rice cultivar. Similar to Thai glutinous rice except that it performs differently when cooked. It clings together and the grains are not as independent compared to others.

Thai glutinous rice, by contrast, retains individual grain identity even when fully cooked — the grains cling together but remain distinct, giving it that characteristic chew. Sticky rice varieties from Laos and Northern Thailand tend to have a longer grain and a more floral scent than Japanese sticky rice — which is short-grain and less aromatic.

Thai sticky rice is the staple food in the drought-prone Northeast of Thailand because it can grow without flooding the field, unlike jasmine rice.

A new twist on a ChefShop.com classic, the bitters add an element to take the brownies from great to unbelievable.

Flor de Sal is a finishing salt, harvested entirely by hand from the historic salt pans of Figueira da Foz on Portugal’s Atlantic coast.

Valued for its delicate texture and exceptional culinary quality, this artisanal salt reflects centuries-old traditions and the purity of Portugal’s coastal heritage.

The salt pans of Figueira da Foz—located roughly an eight-hour bike ride south of Porto—are part of a unique cultural and ecological landscape preserved by the Núcleo Museológico do Sal (Salt Museum Center).

Here, time-honored salt-harvesting methods continue within the rare ecosystem formed where the Mondego River meets the Atlantic Ocean. The area features traditional salinas and wooden storage structures, and offers visitors walking paths, birdwatching opportunities, and the chance to purchase locally produced Flor de Sal while learning about this sustainable, historic craft.

What's Happening in the Store

Father's Day event that's all about bold flavor, strong opinions, and maybe a little heat. We'll be pouring a lineup of hot sauces that goes well beyond, "How spicy is it?"--From bright and tangy tropical heat, to smoky, savory, and slow-building heat that sneaks up on you. P.S. Did someone say, "Ghost Pepper?" We'll also be tasting our spicy chocolate bars... Did you know the store often has more? And a big parking lot to the north and south!

Come, taste and check it out! Pick your favorite and meet friends new and old who all love food. We love it when you hang out!

June, 2026
Saturday, June 20 Monday - Saturday 10am-5pm
ChefShop Retail Shop, 1425 Elliott Ave West, Seattle

Though we automatically pop these particular prunes into our mouths right away because they are such a treat, prunes are a special way to naturally sweeten your recipes.

Prunes do especially well with pork in savory dishes. Even simple ones like bacon-wrapped sausages with prunes are super easy to make and celebrate the prune.

When you try one of these pitted sun-dried plums for the first time, you realize that not all prunes are the same. Those dried, wrinkly, chewy ones I grew up with are nothing like these, which are a totally different eating experience.

With their micro-thin skins, they are absolutely melt-in-your-mouth delicious, and just as good for snacking as they are for either sweet or savory dishes.

What's so special about these Agen prunes?

They come from plums that are a hybrid of a local fruit and the exotic damask plum, first brought to France from Syria in the 12th century. The plums are shaken from the trees, dried first in the sun, and then finished in a barely warm oven. The result is a large, plump prune with a deep spicy aroma and rich, lovely flavor - a summer harvest that's ready to be enjoyed all winter long!

Easy to make - delicious to bake....

Considered a mild chili, with a range of 800 to 1400 SHU (Scoville Heat Units), these pods have a hint of fruity sweet cherry and a wonderful earthiness with a clean acidity.

These chili pods are left on the plant to become more complex in flavor and then dried.

Because of their lower comparatively - SHU, this chili works really well in marinades and sauces, to add heat and flavor without overpowering for the non-hot palate. A very versatile chili pepper.

La Vecchia Dispensa has created a versatile balsamic vinegar with the right balance of acidity and sweetness.

The art of blending is a true art. Just the right amount of old balsamic, with its sweet but complex flavor profile, needs to be added to younger balsamic with its feisty acidity. That's what they've done with their "Quadrato" - called '10-yr balsamic' here in the States, to give people a sense of the aged vinegars used in the blending.

This 10-year aged balsamic vinegar has a refreshing level of acidity and a nice viscosity. Sweet and sour act in harmony toward a slow, dry finish. This La Vecchia Dispensa Balsamic is one of our favorite, all-purpose balsamic - its depth of flavor gives it a versatility that outshines other balsamics.

This smells amazing! There is something super duper special about herbes from France! And this is indeed special! 

We can barely keep these in stock!

ingredients: rosemary, savory, oregano, thyme

Created as a hand-crafted artisan product and not via a commercial industrial process. This gives the douchi its unique character and flavor.

Open the pouch and the smell is an instantaneous waft of distinctly familiar and way more than you normally have. A perfect ingredient for certain dishes!

Fermented black beans, also known as douchi (豆豉) in Chinese cuisine, are soybeans that have been fermented, dried, and preserved. They are small, black, and wrinkled beans with a complex, salty, umami flavor. Fermented black beans are a popular ingredient in many East and Southeast Asian dishes, especially in Chinese, Taiwanese, and Hong Kong cuisine.

They are typically used as a seasoning or condiment and are often incorporated into sauces, stir-fries, soups, and braised dishes. When used in cooking, they add a deep, savory richness, sometimes described as "fermented" or "earthy."

There’s no question that really tasty beef is required here. I like top sirloin or skirt steak for a good meaty flavor. You can also try this with a nice cut of tri-tip or even eye of round, and slice it against the grain in small strips when it’s done.

CHEF’S TIP: Always season your meat (and vegetables, poultry and pork for that matter) a tad bit before you’re ready to cook.

This recipe is best on a grill, but you can also use your oven and cook the meat on a broiler pan - be sure to heat it up first.

Shared by Lori

Nancy's Yam Casserole Recipe

— Lori, ChefShop Patron

Professional pastry chefs are using ChefShop Grande Brut because it does several things well at once: deep flavor, smooth texture, rich color, easy blending, low acidity, and real versatility across applications. It is a many-trick cocoa powder.

We stock it now because after working with it ourselves, we found it spectacular! It makes a giant difference!

ChefShop Grande Brut contains 22% to 24% cocoa butter. That is significantly higher than most cocoa powders on the market, and it is one of the main reasons we chose it. That extra cocoa butter is not a minor detail. It changes how the cocoa tastes, how it blends, and what your finished desserts actually feel like.

Most people focus on cocoa percentage (and with cocoa powder it is always 100% as it has no sugar) and overlook fat content entirely. It is the balance between cocoa mass and cocoa butter that matters. Cocoa butter is the natural fat in the cacao bean, and it shapes everything about how cocoa performs in a recipe.
Shop now for ChefShop Grande Brut Cocoa Powder here!

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