BUBUR TERIGU

Serves  8–10

This tasty sweet porridge is made using white wheat or terigu. The Indonesian word, terigu, comes from trigo, the Portuguese word for wheat. The grains of white wheat resemble barley when uncooked and have an interesting bite when cooked. To shorten the cooking time, soak the grains for several hours before boiling.

Grated coconut 1 kg (2 lb 3 oz)
Salt a pinch
Water 500 ml (16 fl oz / 2 cups)

White wheat (terigu) 500 g (1 lb 1½ oz),
washed and soaked for at least 6 hours

Pandan leaves 6, cleaned and knotted
Rock sugar 100 g (3½ oz)

1.   Mix grated coconut with 100 ml (3½ fl oz) warm water. Place into a muslin cloth
and squeeze out as much coconut milk as you can. Add a pinch of salt to coconut
milk and stir thoroughly. Set aside.

2.   Boil water in a pot and add white wheat and pandan leaves. Return to the boil,
stirring occasionally, until white wheat starts to break up and mixture thickens.

3.   Add rock sugar and stir until dissolved. Add a little more water if mixture becomes
too thick.

4.   Remove from heat. Stir in coconut milk and serve immediately.

NOTE

•  Taste and adjust the sweetness of the dessert by adding some granulated sugar if desired.
As coconut milk tends to spoil easily, stir it into the dessert just before serving.

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EURASIAN HERITAGE

Cooking