Bubur Gandum (Sweet Wheat Porridge) 麦粥糖水
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.
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Servings: 6 people
Ingredients
Ingredients:
- 200 grams pearl wheat, soaked preferably overnight
- 2 liter water
- 1 tsp salt
- 3 pandan leaves, knotted
- 100 grams sugar
- 80 grams small sago, 80-100g
- 300 ml thick coconut milk, 1.5 coconut milk
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!
Instructions
Prepare Ingredients:
To cook Bubur Gandum:
Enjoy!
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Recipe Video
Notes
- 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.
NUTRITION
Calories: 297kcal · Carbohydrates: 48g · Protein: 5g · Fat: 11g · Saturated Fat: 9g · Polyunsaturated Fat: 0.1g · Monounsaturated Fat: 0.4g · Sodium: 422mg · Potassium: 105mg · Fiber: 5g · Sugar: 17g · Vitamin C: 1mg · Calcium: 34mg · Iron: 3mg