Bubur Terigu (大麦)

Bubur Terigu or 大麦 is a local dessert first introduced to me by a friend many years back. Though I enjoy this dessert, I rarely order this as it can be rather filling.

I've been having an urge to try making local desserts myself and I thought of trying to make this after another local dessert - Bubur Hitam I attempted recently was well received.

I didn't know what white wheat was and finally managed to find it at the supermarket. It looked like barley so it's rather easy to buy the wrong ingredient by mistake.

Like the bubur hitam, I used gula melaka and coconut cream for this dessert and it turned out really yummy!

Bubur Terigu (大麦)

serves 4

Ingredients:

150g white wheat, washed and soaked for about 3-4 hours
1 litre water
70g gula melaka (to taste)
50ml coconut cream (I use kara. Put more if richer taste is desired.)
4 pandan leave, washed and knotted

Method:
1. Drain the white wheat. Put the drained white wheat and knotted pandan leaves into a pot and add in water.

2. Bring to boil and continue to cook at low heat, stirring once in a while until the white wheat is soft and sticky. (about 1 hour)

3. Add in gula melaka and stir till it has dissolved.

4. Stir in the coconut cream.

5. Scoop in serving bowls and serve warm.

Note:

You can drizzle on some coconut cream onto the bubur terigu while serving as desired.

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