Wheat pearls with coconut milk, it is also known as “bubur gandum” in Malay. It can be served warm or cold, such a delightful dessert. Every Chinese dessert shop “Tong Shui Pou” must have this, as well as Mamak in Malaysia / Singapore.
I love the chewy texture of wheat pearls and the sweetness of coconut milk. Wheat pearls absorb coconut milk well, and making this dessert a delicacy. What I really like is the aroma of pandan leaves lingering in the dessert. This dessert usually serve warm, but it can be chilled and serve as a cold dessert as well. Also, if you prefer a softer texture of the wheat pearls, you can change to slow cook mode for 2 hours in step 2.
Sweet Wheat Dessert (Bubur Gandum)
Wheat pearls with coconut milk, it is also known as "bubur gandum" in Malay. It can be served warm or cold, such a delightful dessert. Every Chinese dessert shop "Tong Shui Pou" must have this, as well as Mamak in Malaysia / Singapore.
Soak wheat pearls overnight / for at least 4 hours. Use simmering basket to drain wheat pearls and set aside.
Add 650g of water with wheat pearls and knotted pandan leaves into Thermomix mixing bowl. Cook for 30 min | 100°C | Speed 1.
Add sugar, coconut milk and salt cook 5 min | 100°C | Speed 1.
Discard the pandan leaves. Serve hot.
Ingredients
Directions
Soak wheat pearls overnight / for at least 4 hours. Use simmering basket to drain wheat pearls and set aside.
Add 650g of water with wheat pearls and knotted pandan leaves into Thermomix mixing bowl. Cook for 30 min | 100°C | Speed 1.
Add sugar, coconut milk and salt cook 5 min | 100°C | Speed 1.
Discard the pandan leaves. Serve hot.
