In the Kitchen

Wheat (or Gandum) Porridge


    • 300g whole wheat (biji gandum), soaked overnight
    • 1.5 litres water
    • 6 screwpine leaves (pandan), knotted
    • 100g palm sugar (gula Melaka)
    • 150g granulated sugar
    • 150ml water
    • 220ml thin coconut milk
    • 2 tbsp plain flour mixed with a little water into a paste
    • 100ml thick coconut milk
    • tsp salt


    Drain the wheat and combine with water and 4 knotted screwpine leaves in a deep saucepot. Bring to a boil and cook until wheat grains turn soft and have expanded.

    Place palm sugar, granulated sugar, the remaining 2 screwpine leaves and thin coconut milk in a saucepan, then bring to a boil to dissolve the sugars.

    Strain the syrup and discard the screwpine leaves and pour syrup into the wheat porridge pot. Bring to a simmering boil for a while. Thicken with flour paste, stirring continuously until thick.

    Combine thick coconut milk with salt and leave aside.

    Scoop wheat porridge into serving bowls and add a little thick coconut milk for added taste.

Note: This is a vegetarian recipe


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