• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Combine thick coconut milk with salt and leave aside.
  5. Scoop wheat porridge into serving bowls and add a little thick coconut milk for added taste.

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