This, is for Mavis. We had a discussion yesterday night on bubur gandum, also known as sweet wheat porridge. It is basically made out of boiled wheat pearls fragranced by pandan leaves, sweeten by palm sugar and thickened with coconut milk

We decided yesterday that rice pudding tastes like gandum, and it got me thinking about sweet lashings of gandum all day today. As I go past the chinese supermarket on my way to the bus station, I popped in for some wheat pearls. Obviously as I don’t even know what it looks like, I was unable to find it.I figured that instead of gandum I could always make sago, basically a substituting tapioca pearls for wheat pearls, a traditional Malaysian dessert.

1) Boil 500ml of water with palm sugar (gula melaka)to taste. Add pandan leaves, knotted.
2) Measure out one cup of tapioca balls and boil until completely translucent. Keep stirring, otherwise the tapioca will clump together. Thin with extra water if needed.
3) Once it is thick and nice,lower heat settings to the lowest possible. Add a can of coconut milk. Keep stirring, and do not overboil otherwise the coconut milk might coagulate.
4) Add a pinch of salt, and taste for sweetness. This Nyonya dessert is originally very sweet – if it is not sweet enough you can add more palm sugar at this point.

PS: the white dots in the middle of the sago means that the sago is not cooked yet – I had to pop it back into the pot. Cooked sago is completely translucent.In case you’re wondering why my sago is green tinged, I bought pandan flavoured sago

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