← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 200 g whole or pearled wheat grains, soaked for 4 hours, drained
• 1.5 l Water
• 3 Pandan leaves, knotted
• 150 g gula melaka (palm sugar), chopped
• 30 g Sugar (optional)
• 300 ml Coconut milk
• ½ tsp Salt

Method

1. Put the soaked wheat, water and pandan in a pot and bring to the boil. Lower the heat, cover partly and simmer for 50–60 min, stirring now and then, until the grains are soft and starting to burst.
2. Add the palm sugar (and white sugar for a sweeter bowl) and simmer for 10 min more, stirring, until dissolved and the porridge thickens.
3. Mix the coconut milk with the salt, pour it in and heat gently for 2–3 min without boiling. Remove the pandan.
4. Serve warm, or chilled; it thickens as it cools, so loosen with a splash of water or more coconut milk.

Tips

• A pressure cooker softens the wheat in about 25 min, no soaking needed.
• Contains wheat, so it is not gluten-free.

Sources

Written in our own words after cross-checking these recipes:

Huang Kitchen MyKitchen101en