麦粥糖水
This dessert is called "mak chuk" (Cantonese for "麦粥"), wheat porridge ( in Chinese) or bubur terigu in Malay. We like to buy whole wheat kernel but these are rarely sold in Singapore or Malaysia now. In one of our trips to Taiwan Taichung, we found it in a shop selling all sorts of grains and bought some back. What you can get in Singapore/Malaysia now are milled wheat grains (wheat bran removed).
Ingredients:
250g wheat grain
1 litre water
Rock sugar
60 sago pearls (optional)
A few pandan leaves (optional)
Method:
1. Soak wheat grain overnight.
2. Drain and discard the soaking liquid.
3. Put soaked wheat grain and water in a deep pot and bring water to a boil. Then lower heat and simmer for 1 hour, stirring occasionally, until the grains expand soften. Add in sago pearls (if using) and stir to prevent them from sticking together and to the bottom of the pot. Once they turn translucent, they are ready. Add in pandan leaves (if using) at this stage (my late mother in law taught me) so that the pandan essence will not be boiled away during cooking.
4. Add in rock sugar to taste.
5. Serve by drizzling coconut milk (or even whipped cream) into the porridge. Enjoy!
Note: for thicker wheat porridge, you could add some rolled oats and cook together with the wheat grains in step 3.
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