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Thursday, July 16, 2015

Bubur Terigu

This is a dessert from my primary school canteen. I never loved it because eating it meant that there would be no space for other food. But now I as look back, it tastes and smells of recess time, playing catch and girly gossip. Perspectives change with time , isn’t it?

1 cup terigu ( white wheat )
¼  cup thick coconut milk ( more if you prefer a richer texture )
50g palm sugar ( adjust according to taste )

Method :
Cook 1 cup of terigu with 1 liter of water in a slow cooker, 3 hours.
When the grain is soft and sticky, add coconut and palm sugar.
Stir to dissolve the sugar. Adjust coconut and sugar to desired taste. The terigu should be thick with the consistency of gruel.
Serve warm.

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