Monday, 9 May 2011

[Healthy Version] Bubur Terigu - 大麦

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. Depending on individual stalls and personal preference you can use either palm sugar(gula malaka)/brown sugar/cane sugar to cook this wheat porridge together with some coconut milk/cream.

This is one of my mum's favourite hawker desserts which she always order when we are having our usual dessert break. Normally this is quite a heavy dessert due to the amount of coconut cream/milk used which some of us might not prefer even thought white wheat is good for our health. Here I have prepared a lighter version without stirring in the coconut milk/cream like most of the traditional method and it still taste as good as the usual one.

Ingredients: (serves 4)
100g White Wheat (Terigu), soaked at least 2 hour
1.2 Litres of Water
1 Bundle of Pandan Leaves, washed and tie into knot
Pinch of Salt
Cane Sugar to Taste

* Palm Sugar Syrup
Coconut Cream/Milk

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.

1. 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.

2. 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.

3. After 30 minutes, remove the pot and simmer it on low heat again for another 5 minutes together with pandan leaves.

4. 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.

5. Remove the pandan leave and add in cane sugar/caster sugar to taste while simmer the pot on stove over low heat.

6. 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.

*7. 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.

The inner pot of this magic cooker can be used on any stoves as well as on induction cookers which then helps to save time, gas or electricity and at the same time achieve perfect cooking too.


  1. May I know where u buy the white wheat? I couldn't find it in many supermkt in Singapore.

  2. Parsley Sage10/5/11 12:23 am

    That looks so good. Bet it would make an awesome breakfast as well :)

  3. Yummy! I would love to have a bowl of your Burbur Terigu right now.

  4. After cooked, it looks almost like barley. My Dad likes this dessert while I prefer Bubur Hitam.


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