It is very common to use coconut milk in Southeast Asian desserts, thus making them generally very vegan-friendly. While learning about Wheat Pearls or Wheat Berries, I found out how it is 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. Wheat Pearls do a great job in soaking up the coconut milk and that makes savouring these pearls so enjoyable. What I also really love about this dessert is the pandan aroma 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 bring 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 the dessert until the water is very much reduced. Do 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 the dessert until wheat pearls are fully cooked. Serve warm or chilled.