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Wheat Porridge Dessert | Mak Chuk Tong Sui | Bubur Gandum | 麦粥糖水 [Nyonya Cooking]
21,704 views
Published on 8 Nov 2016
Wheat pearls also known as wheat berries served with coconut milk is such a delightful dessert enjoyed cold or warm.
https://www.nyonyacooking.com/recipes...
It is very common to use coconut milk in South East Asian desserts thus making them generally very vegan friendly. While learning about Wheat Pearls or Wheat Berries, I found out how it is often used in European meals especially in savoury dishes. How interesting!
In my home country Malaysia, we enjoy the chewy texture of wheat pearls along with the sweetness of the coconut milk. Wheat Pearls do a great job in soaking up the coconut milk and that makes savouring these pearls so enjoyable. What I also really love about this dessert is the pandan aroma which lingers lightly in the dessert. I personally enjoy this dessert cold but if you are experiencing a chilly or cold weather, a bowl of warm wheat porridge dessert would surely bring a smile to your face.
You may have noticed that I made the porridge slightly diluted compared to the norm. You can thicken the dessert with some corn starch or boil the dessert until the water is very much reduced. Do note that the dessert thickens when it cools down.
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Nyonya: Female descendants of a Chinese ethnic group who relocated to the Malay archipelago in the 15th century.
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