Bubur gandum — pearl wheat, sago and coconut
A spoon dessert of tender wheat, sago pearls and pandan-scented coconut milk.
Active time25 min
Cooking1 h 15 min
Total6 hResting : 4 h 30 min
Add to my week
Loading your week…
Ingredients
- 200 g dried pearl wheat
- 2000 ml water
- 300 ml thick coconut milk
- 80 g small dried sago pearls
- 1 tsp salt
- 100 g sugar
- 3 pandan leaves
Preparation
Rinse the pearl wheat and cover generously with water. Soak for at least 240 min, then drain. Discard this water.
200 g dried pearl wheat- mixing bowl
- colander
Wash and knot the pandan leaves. Bring the measured water and pandan to a boil in a saucepan. Add the drained wheat. Cover and simmer gently for 60 min, until the grains are swollen and soft.
2000 ml water3 pandan leaves- saucepan with lid
- spoon
Bring a large pan of water to a boil. Add the sago pearls and stir over medium heat for 5 min. Turn off the heat, cover and wait 10 min. Drain and rinse under cold water. The pearls may still have a white centre. Discard this cooking water.
80 g small dried sago pearls- saucepan with lid
- spoon
- colander
Remove the pandan from the cooked wheat. Stir in the salt and sugar until dissolved. Add the parboiled sago and coconut milk. Bring back to a boil, stirring, then turn off the heat. Cover and wait 10 min, until the sago is translucent. Serve hot.
300 ml thick coconut milk1 tsp salt100 g sugar- saucepan with lid
- spoon
Allergens
Composition to be confirmed.
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.