MAK CHUK / BUBUR GANDUM

MAK CHUK 麦粥/BUBUR GANDUM

This Wheat Pearls Dessert
is a popular Dessert in Malaysia,
both among the Chinese (Mak Chuk)
and the Malays (Bubur Gandum)

Mak Chuk

100g wheat pearls

2 pandan leaves

1000ml water

120ml coconut milk

Gula Melaka. to taste

1/4 tsp salt

1. soak wheat pearls for 3-4 hours

2. drain & bring to boil pearls in 1 litre of water

3. when boiled, add pandan leaves

4. lower the heat to simmer

5. about 1 hour, when the pearls are soft, add the rest of the ingredients

6. Serve warm

Note:

If you have a thermo pot, boil the wheat pearls & pandan leaves for 10min over

the stove, then keep in the thermo pot to continue cooking overnight.  Next morning,

heat up & add the rest of the ingredients before serving.

BREAD PUDDING

Bread Pudding

is making use of the day old bread
to make this sweet dessert.

You can find this in most of the buffet spread.

Bread Pudding

2-3 slices day old bread, tear into pieces

1 egg

250ml fresh milk

20-25g sugar

dash of vanilla essence & a little melted butter for flavour

some raisins or cranberries

1) beat together egg, sugar and milk (add vanilla & melted butter if used)

2) arrange bread pieces in ramskin

3) sprinkle in the raisins or cranberries

4) pour liquid onto the bread & let it soak through (5-10min)

5) bake in water bath @180'C for 35min

6) Either serve warm or chilled