It is very common to use coconut milk in Southeast Asian desserts, thus making them generally vegan-friendly. While learning about wheat pearls or wheat berries, I found how they are often used in European meals especially in savoury dishes. How interesting!
In my home country Malaysia, we enjoy the chewy texture of wheat pearls along with the sweetness of the coconut milk in the dessert. Wheat pearls do a great job in soaking up the coconut milk, thus making them a delight to savour. What I really love is the aroma of the screwpine leaves or 'pandan' leaves which lingers lightly in the dessert. I personally enjoy this dessert cold but if you are experiencing a chilly or cold weather, a bowl of warm wheat porridge dessert would surely brings comfort and a smile to your face.
You may have noticed that I made the porridge slightly diluted compared to the norm. You can thicken the dessert with some corn starch or boil it until the water is very much reduced. However, please note that the dessert thickens when it cools down
Wheat Porridge Dessert is also known as: Mak Chuk Tong SuiBubur Gandum麦粥糖水
Soak wheat pearls for at least 4 hours. Boil water with wheat pearls and knotted pandan leaves at maximum heat. Once it boils, reduce heat and simmers for 10 minutes.
Then, add sugar and coconut milk. Cook dessert at maximum heat. After that, reduce heat to simmer until wheat pearls are fully cooked. Serve warm or chilled.