We like to have some dessert after lunch, be it just fresh fruits, traditional kuih, cakes and the likes, or tong sui (any sweet warm soup) like red bean soup, green bean soup, bubur cha cha, sweet potato soup, etc. One dessert that I used to eat but which I have forgotten about is the bubur gandum or bubur terigu. Recently a Facebook friend cooked it and it reminded me of those olden days. Once reminded, I have cooked it very often for my family to enjoy. I usually cook a very big pot so that every one of us can have double or triple helpings.
Ingredients:
- 450 g wheat pearls (for 5 pax with double servings)
- 2.25 litre water
- 1 can (425 g) cream corn
- 400 ml santan
- 1/2 tsp salt
- sugar, to taste
- 8 pandan leaves
Method:
- Wash wheat pearls and add them to a pressure cooker or normal pot.
- Add water to the pot.
- Close the cover of the pressure cooker or pot.
- For pressure cooker, Setting: Beans, Time: 30 minutes.
- For normal pot, check the water level every now and then. Add water as required.)
- For pressure cooker, allow the pressure in the pot to dissipate before opening the cover. Transfer the wheat porridge to another pot. (If a normal pot is used, skip to the next step.)
- Add the pandan leaves, cream corn and santan to the pot and allow the porridge to boil.
- Add salt to the pot.
- Add sugar according to taste.
- The bubur gandum is ready to be served.
