Prep: 3 hours
Cook: 30 minutes
Ingredients (serves 6):
200g soft white wheat (beras terigu)
1/4 tsp salt
150g palm sugar, chopped
50g caster sugar
5 pandan leaves, tied into a knot
250ml thick coconut milk
2 tsp cornflour mixed with 50ml water (optional)
1. Wash beans and soak for 3 hours. Drain and pour into a saucepan. Add the 2000ml water and salt and bring to a boil. Lower heat and simmer till the wheat becomes soft.
2. In a separate pan, boil palm sugar, sugar and water until sugar dissolves.
3. Add the sugar syrup and pandan leaves to the boiling wheat. Leave to boil for another 5 minutes.
4. Add the thick coconut milk and corn flour solution. Bring to a boil while stirring constantly. Turn off heat and discard pandan leaves. Serve warm.
Soft white wheat is sold at most grocery shops and supermarkets. It is very nutritious and high in fibre. Soft white wheat can be substituted with pearl barley.
Recipe source: Lifestyle magazine (Aug 2006)