Wheat (or Gandum) Porridge

Ingredients

300g whole wheat (biji gandum), soaked overnight
1.5 litres water
6 screwpine leaves (pandan), knotted
100g palm sugar (gula Melaka)
150g granulated sugar
150ml water
220ml thin coconut milk
2 tbsp plain flour mixed with a little water into a paste
100ml thick coconut milk
½ tsp salt

Method

Drain the wheat and combine with water and 4 knotted screwpine leaves in a deep saucepot. Bring to a boil and cook until wheat grains turn soft and have expanded.

Place palm sugar, granulated sugar, the remaining 2 screwpine leaves and thin coconut milk in a saucepan, then bring to a boil to dissolve the sugars.

Strain the syrup and discard the screwpine leaves and pour syrup into the wheat porridge pot. Bring to a simmering boil for a while. Thicken with flour paste, stirring continuously until thick.

Combine thick coconut milk with salt and leave aside.

Scoop wheat porridge into serving bowls and add a little thick coconut milk for added taste.


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