Friday, July 22, 2011

BUBUR GANDUM / WHEAT SWEET PORRIDGE


If you have tested rice pudding, then this won't let you down. It's almost similar to rice pudding. This was one of my chilhood favorite, used to buy from the "bubur kacang mamak". I just came to know that this dessert is famous in South East Asia. The Chines named this dessert Mak Zuk Tong Sui. Mak Zuk literally mean Wheat Porridge, it looks like a porridge as it is white, thick and sticky, but it is not salty, of course, it is a Tong Sui (sweet water).

Coconut milk is used in making this dessert so that it gives a creamy and aromatic taste. Well, since coconut is abundance in this region, it is not surprise that most Tong Sui or dessert in Southeast Asia have coconut milk inside. Actually, coconut milk does enhance the sweetness of the dessert and make it more smoother and creamier. Mak Zuk Tong Sui is pretty easy to make, the ingredient needed also not many, just a few things, like:

Ingredients:
200g wheat pearls
1 litre water
2 pandan leaves (tie into knot)
200ml thick coconut milk (from 1 grated coconut)
150g sugar (or 200gm palm sugar)
¼ tsp salt

Method:
  • Wash wheat pearls in several changes of water until water runs clear. Soak for half hour.
  • In a pot, bring the water and pandan leaves to a boil. Add the wheat pearls and allow to boil for 5 minutes before lowering the heat to simmer for half hour, or until the wheat pearls are soft.
  • Add the thick coconut milk, sugar and salt and bring to a quick boil. For a thicker broth, stir in 2 tsp tapioca or corn flour mixed with 2 tbsp water together with the coconut milk. Serve warm in bowls.
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    Masih segar dalam ingatan bagaimana saya selalu makan bubur gandum ini. Selalunya dijual oleh mamak membawa kereta tolak, macam-macam bubur dia jual, bubur kacang, bubur pulut hitam, bubur cha-cha dan bubur gandum. Saya suka yang ini, tidak tahu apa resipi yang mamak ni guna, cantik bubur gandumnya, pekat dan likat. Yang saya buat ini kurang menawan, tentu ada secret recipe bagaimana bubur gandum yang mamak jual ini begitu cantik dan harum. Sekarang ini masih ada yang kekalkan tradisi menjual bubur ini, setahu saya kalau di Penang tu, berhadapan dengan SUPERMARKET GAMA ada satu. Oosshhh lama tak perkena, next trip to Penang boleh la lepaskan hajat sekali lagi.
    Seelok-eloknya nak buat bubur ini rendam gandum tu semalaman baru mudah direbus dan gandum akan jadi molek.

    Next Post - Starfruit-lemonade Juice
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9 comments:

Mas said...

tengok bubur gandum ni...
baru teringat..
lama dah mas tak makan bubur gandum....
sedapppnya...

Paty's Kitchen - Cook with passion. said...

Salam Mas, akak pun lama tak makan dan lama tak masak. Baru-baru ni beli gandum fikir nak buat harissa... tapi malas nak rebus gandum sampai berjam-jam jadi akak convert buat bubur manis je.... sedap lemak dan berkrim tapi masih tidak boleh lawan mamak punya..... apa agaknya rahsia bubur gandum mamak.

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