Friday, 13 September 2013

Sweet Fragrant Wheat and Corn Porridge

I used to cook  Sweet Fragrant Wheat (Gandum) Porridge for the past 1 month as I would try to use up all the grains or beans that I have bought.  I don't like to keep the balance of it for too long as I tend to forget about it and at the end it would be ended up in the garbage bin!  Out of sight, out of mind!  That's me... but don't get me wrong.  I am not referring to friends but only to those ingredients that were being stored away from my sight.  Don't worry, you all are always on my mind. 
This time, I added corn kernels to it as I noticed that I still had 1 ear of miserable corn sitting in the fridge.  Give this a try and you will love it :)

Ingredients :
- 3/4 cup of wheat/gandum (washed)
- 1 ear of corn  (washed, and cut the kernels into a bowl)
- a bunch of pandan leaves/screwpine leaves
- 100ml of coconut milk/coconut milk
- sugar (to taste)
- a dash of salt (to taste)
- 2.5 litres of water
Method :
1) Fill water in a pot and add drained wheat and corn kernels.  Boil over high heat for 20 minutes. 

2) Then, lower the heat, add pandan leaves and slow boil for another 1 hour or until the wheat and corn kernels are cooked and expanded.
3) Should you need to add extra water in between, be advised to add only hot boiling water.
4) Add sugar and let it simmer for a while.
5) Lastly, add santan and keep stirring. Season with a dash of salt.

6)  Serve hot.
Serve this yummylicious dessert as your breakfast or tea time.

I am submitting this Post to Little Thumbs Up September - Pandan hosted by Joceline @ Butter, Flour & Me, organized by Z OE @ Bake For Happy Kids and Little Mui Mui @ My Favourites DIY .

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