Bubur Terigu - 大麦


Ingredients: (serves 4)
100 grams White Wheat (Terigu), soaked at least 2 hour
litrs of Water
1 bundl of Pandan Leaves, washed and tie into knot
Cane Sugar to Taste
Coconut Cream/Milk


Bring 1.2 litres of water to boil in a saucepan(used my small Endo, thermal magic cooker), then add in the drain white wheat and let it simmer for about 7 - 10 minutes.
Remove the pot from stove and place it into the magic cooker, cover and let the wheat continue to cook through using the heat from the pot.
After 30 minutes, remove the pot and simmer it on low heat again for another 5 minutes together with pandan leaves.
When done, place the pot back into the magic cooker, cover and let it cook for another 15 - 20 minutes till the wheat became soften.
Remove the pandan leave and add in cane sugar/caster sugar to taste while simmer the pot on stove over low heat.
Turn off the heat, stir in pinch of salt and ladle into serving bowl and serving with coconut cream/milk and gula maleka syrup according to personal preference.
If you are normal pot, simmer the white wheat with 1.3 litres of water over low heat for at least 40 - 50 minutes(add pandan leave 30 minutes later) till wheat soften. Stir in sugar to taste and serve with coconut cream/milk.


Bubur Terigu/Bubor Terrigu also known as White Wheat Sweet Porridge is a common dessert that can be found in most dessert stalls in Singapore.

To make the palm sugar syrup:-
1. Bring 2 cubes(about 200g) of Palm Sugar(Gula Melaka) together with a knot of pandan leaves and 80ml of water to boil.

2. Lower the heat and simmer till the palm sugar cubes melt and syrup slight thickened.

3. Remove pan from heat and sieve the syrup into a sterilised glass jar and cool completely before storing in the fridge.




Wednesday, May 18, 2011 - 6:58pm

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