Also known as Mak Chok 麦粥, Bubur Gandum (Sweet Wheat Porridge) is a comforting Malaysian dessert made with pearl wheat, coconut milk and pandan — thick, creamy and deeply nostalgic.
Watch How To Make Bubur Gandum (Sweet Wheat Porridge) – Recipe Video
About Bubur Gandum
Bubur Gandum, also known as Sweet Wheat Porridge, is a classic comfort dessert loved across generations. Made with pearl wheat slowly simmered until soft and fluffy, then enriched with coconut milk, sugar and fragrant pandan leaves, this creamy porridge carries a gentle aroma and nostalgic flavour.
Thick, chewy wheat pearls combined with aromatic coconut milk and the aroma of pandan leaves – this creates a dessert that is mild, comforting and deeply satisfying. Often served warm during tea time or as a soothing dessert, Bubur Gandum is the kind of home-style dessert that feels warm and familiar with every spoonful. This homey dessert brings back memories of home cooked goodness and it’s everyone’s childhood favourite.
Why You’ll Love This Bubur Gandum
Creamy, comforting and not overly sweet
Soft yet chewy pearl wheat texture
Fragrant coconut milk with pandan aroma
Easy to prepare with simple ingredients
Perfect for tea time or a light dessert
Common Types of Wheat to make Bubur Gandum:
Pearl Wheat / Wheat Berries (Most Common) – The most authentic choice. Cooks evenly, becomes soft yet chewy without turning mushy, and delivers the classic bubur gandum mouthfeel. Sold as gandum in sundry shops. Requires soaking for at least 4 hours, preferably overnight. This pearl wheat gives the classic chewy yet soft texture, best taste and nostalgic factor.
White Wheat – A good alternative if pearl wheat is unavailable. Paler in colour, slightly less chewy and cooks faster, resulting in a creamier porridge.
Cracked Wheat – Not traditional. Cooks quickly with no long soaking but produces a softer, mushier texture with less bite.
Whole Wheat Kernels (Unpearled) – Rarely used due to very firm texture and long soaking/cooking time. Not ideal for classic bubur gandum.
Ingredients for Making Bubur Gandum
Main Ingredients:
Pearl Wheat
Small Sago (Sago Pearls)
Salt
Sugar
Thick Coconut Milk
Pandan Leaves
Water
Overview: How to Make Bubur Gandum
Part 1: Prepare Ingredients
Wash and soak pearl wheat overnight in the refrigerator.
Tie cleaned pandan leaves into knots.
Cook small sago till semi-translucent.
Part 2: Cooking Bubur Gandum
Bring water to a boil, then add soaked pearl wheat and pandan leaves
Lower heat and simmer gently until wheat turns soft and fluffy
Remove pandan leaves, add sugar and salt
Add cooked sago followed by thick coconut milk
Bring to a gentle boil, then cover and rest until sago turns fully translucent
Perfect Texture for Bubur Gandum
Pearl wheat: soft and slightly chewy, not mushy
Consistency: creamy and coats the spoon
Taste: balanced sweetness with light coconut richness
If the porridge thickens too much, add warm water or thin coconut milk before serving. Best enjoyed fresh on the same day.
How To Serve Bubur Gandum
Bubur Gandum is best served warm, but presentation can really elevate the experience:
Serve warm in a bowl with a swirl of thick coconut milk (most traditional)
Add palm sugar syrup cooked with pandan for deeper caramel notes
Serve with rock sugar syrup for a lighter sweetness
Practical Tips for cooking Bubur Gandum
Choose the right wheat: Pearl wheat gives the best texture and flavour. Avoid whole wheat unless you have the time for very long cooking. Rinse well until water is mostly clear.
Soak properly: 4–8 hours or overnight for even softness and better texture.
Cook gently: Use a thick bottom pot. Start with plenty of water (1:5 wheat to water), bring to a boil then gently simmer.
Bubur Gandum is a classic Malaysian sweet wheat porridge made with pearl wheat slowly simmered until soft and fluffy, then enriched with coconut milk and fragrant pandan leaves. Creamy, comforting and mildly sweet, this traditional dessert is perfect for tea time or as a soothing treat.
Have ready the ingredients needed to make bubur gandum.
Start by preparing the pearl wheat. First wash, then drain and soaked the pearl wheat for at least four hours, preferably overnight.
Tie cleaned pandan leaves into knots.
Then cook the small sago. Bring 1.5 litre water to a boil. Then gently add the small sago. Bring to the boil again. Then turn to medium heat. Cook for 5 minutes, stirring continuously.
Off the heat. Cover and let sago soaked in pot for 10 minutes. Sago is semi-translucent with white spot in the centre. Drain and rinse the small sago under running water till it is cooled. Set aside for later use.
To cook Bubur Gandum:
First drain well pearl wheat soaked overnight.
Pour 2 litre of water in pot. Add knotted pandan leaves. Cover and bring water to a boil.
Add soaked pearl wheat and bring to a boil again. Turn to low heat. Cover and cook for one hour.
After one hour, the pearl wheat will puff up and is soft and fluffy.
Remove pandan leaves. Add salt and sugar. Continue stirring over medium heat till the sugar has dissolved.
Then add in the semi-cooked small sago followed by thick coconut milk. Stir to mix well. Then bring the soup to a boil again.
Then off heat. Cover and let sago soaked for 10 minutes till turn fully translucent.
Choose the right wheat – Pearl wheat is best. Avoid whole wheat unless you have the time for very long cooking. Rinse well until water is mostly clear.
Soak the pearl wheat for 4-8 hours or overnight as soaking gives better texture. Soaking shortens cooking time and gives even softness.
Cook slowly using low heat. Use a thick bottom pot. Start with plenty of water. (1:5 wheat to water). Bring to a boil, then lower to gentle simmer.
Stir occasionally so it doesn’t stick. However do not over stir as too much stirring produce gummy texture.
Add sweetness at the right time. Add sugar only after the pearl wheat has softened. Adding sugar too early makes the pearl wheat harder to soften.
Add thick coconut milk last during the cooking or serve separately. Boil gently after adding the thick coconut milk.
Tie pandan leaves into a knot and cook with the pearl wheat for extra fragrance.
Bubur gandum thickens as it cools. However the consistency can be adjusted. If too thick, add hot water or thin coconut milk. Do not add cold liquid.
To make ahead of time, cook pearl wheat fully first. Reheat with water, then add thick coconut milk just before serving. The texture stays much better this way.
Angie Liew (known as Huang) has a strong love for cooking from a young age. Being a self taught chef, she focuses on improving cooking recipes, simplifying and documenting cooking methods so that her great home cooked dishes can be served and shared among family and friends.
Have ready the ingredients needed to make bubur gandum.
Start by preparing the pearl wheat. First wash, then drain and soaked the pearl wheat for at least four hours, preferably overnight.
Tie cleaned pandan leaves into knots.
Then cook the small sago. Bring 1.5 litre water to a boil. Then gently add the small sago. Bring to the boil again. Then turn to medium heat. Cook for 5 minutes, stirring continuously.
Off the heat. Cover and let sago soaked in pot for 10 minutes. Sago is semi-translucent with white spot in the centre. Drain and rinse the small sago under running water till it is cooled. Set aside for later use.
First drain well pearl wheat soaked overnight.
Pour 2 litre of water in pot. Add knotted pandan leaves. Cover and bring water to a boil.
Add soaked pearl wheat and bring to a boil again. Turn to low heat. Cover and cook for one hour.
After one hour, the pearl wheat will puff up and is soft and fluffy.
Remove pandan leaves. Add salt and sugar. Continue stirring over medium heat till the sugar has dissolved.
Then add in the semi-cooked small sago followed by thick coconut milk. Stir to mix well. Then bring the soup to a boil again.
Then off heat. Cover and let sago soaked for 10 minutes till turn fully translucent.
And it is time to serve the dessert. Enjoy!
1 comment
Fabulous! My childhood favourite dessert