Bubur Gandum (Bubur Terigu)

(Creamy Sweet Wheat Porridge – Rich, Comforting, and Sweet)

Bubur Gandum atau Bubur Terigu adalah hidangan pencuci mulut tradisional yang sangat digemari kerana teksturnya yang pekat dan berkrim. Gandum yang direbus empuk memberikan rasa “nutty” yang sempurna apabila digabungkan dengan lemak santan dan kemanisan gula melaka yang beraroma.
(Bubur Gandum or Wheat Porridge is a beloved traditional dessert known for its thick and creamy texture. The tender boiled wheat provides a perfect nutty flavor when combined with rich coconut milk and the fragrant sweetness of palm sugar.)

Tempoh Penyediaan: 10 minit (tidak termasuk merendam gandum)
(Preparation Time: 10 minutes (excluding soaking wheat))
Tempoh Memasak: 45-60 minit
(Cooking Time: 45-60 minutes)
Hidangan: 4-5 orang
(Servings: 4-5 people)

Bahan-Bahan: (Ingredients)

• 250g Biji Gandum (Direndam semalaman atau sekurang-kurangnya 4 jam)
  (250g Whole Wheat Berries (Soaked overnight or at least 4 hours))
• 1 liter Air (Untuk merebus)
  (1 liter Water (For boiling))
• 500ml Santan Pekat
  (500ml Thick Coconut Milk)
• 1 keping Gula Melaka (Dihancurkan)
  (1 block Palm Sugar (Crushed))
• 3 sudu besar Gula Pasir (Sesuaikan kemanisan)
  (3 tablespoons Granulated Sugar (Adjust to taste))
• 2 helai Daun Pandan (Disimpul)
  (2 Pandan Leaves (Knotted))
• 1/2 sudu kecil Garam (Untuk membangkitkan rasa lemak)
  (1/2 teaspoon Salt (To enhance the creamy flavor))

Cara Penyediaan: (Instructions)

1. Rebus Gandum: Toskan air rendaman gandum. Masukkan gandum ke dalam periuk bersama 1 liter air dan daun pandan. Rebus sehingga gandum benar-benar empuk dan pecah (kembang).
   (1. Boil Wheat: Drain the soaked wheat. Place wheat in a pot with 1 liter of water and pandan leaves. Boil until the wheat is tender and starts to burst (expanded).)
2. Masukkan Gula: Setelah gandum empuk, masukkan gula melaka dan gula pasir. Kacau sehingga semua gula larut sepenuhnya.
   (2. Add Sugars: Once the wheat is tender, add the palm sugar and granulated sugar. Stir until all sugar is completely dissolved.)
3. Tambah Santan: Tuangkan santan pekat dan masukkan garam. Kecilkan api supaya santan tidak membuak atau pecah minyak.
   (3. Add Coconut Milk: Pour in the thick coconut milk and add salt. Lower the heat to prevent the coconut milk from curdling or separating.)
4. Sebatikan: Biarkan bubur mereneh seketika sehingga kuah sedikit memekat mengikut citarasa anda. Sentiasa kacau supaya bahagian bawah tidak hangus.
   (4. Simmer: Let the porridge simmer briefly until the gravy thickens slightly to your preference. Stir constantly to prevent the bottom from burning.)
5. Hidangan: Tutup api dan sedia untuk dihidangkan panas atau sejuk.
   (5. Serving: Turn off the heat and ready to be served hot or chilled.)

Tips:

• Guna “Pressure Cooker”: Jika ingin menjimatkan masa, gunakan periuk tekanan (pressure cooker) untuk merebus gandum supaya cepat empuk dalam masa 15-20 minit sahaja.
  (Using a Pressure Cooker: To save time, use a pressure cooker to boil the wheat; it will become tender in just 15-20 minutes.)
• Tekstur Pekat: Jika anda lebih gemar bubur yang sangat pekat, masak lebih lama sedikit selepas memasukkan santan atau kurangkan jumlah air rebusan asal.
  (Thicker Texture: If you prefer a very thick porridge, simmer a bit longer after adding the coconut milk or reduce the initial boiling water.)