Sweet wheat porridge with coconut milk (or Bubur Gandum) is a rich and creamy dessert made from pearl wheat (or biji gandum). The flavor of fragrant coconut palm sugar complements the taste of this porridge and makes it more delicious.
CHINESE VERSION: 椰奶椰糖麦粥糖水(也称:干冬)
Sweet Wheat Porridge with Coconut Milk (Bubur Gandum)| MyKitchen101en
- 200 g pearl wheat (soaked overnight)
- 2 Liter plain water
- 60 g small sago
- 1 tsp salt
- 140 g coconut palm sugar
- 30 g sugar
- 3 leaves pandan leaves
- 300 ml thick coconut milk
1 Bring 2 liter of water to the boil, add in soaked pearl wheat.
2 Bring to the boil again, turn to low heat, cover and cook for 1 hour.
3 Cook the small sago until semi-translucent. (Refer to: How to Cook Small Sago Pearls)
4 After cooking for 1 hour, the pearl wheat has already softened.
5 Add in salt, sugar and pandan leaves, continue stirring over medium heat until coconut palm sugar has dissolved.
6 Add in sago and thick coconut milk, mix well.
7 Bring to the boil again, then off the heat, cover and let sago soaks for about 10 minutes.
8 Sago is fully translucent!