5 years ago1,000+ Views
This is a very common dish cooked in Malaysian homes normally for tea. A good dish for a rainy day. Ingredients: 1.5 cups green peas 1 cup sweet corn 1 cup sago 1 cup thick coconut milk/fresh milk pandan leaves torn and tied (or essence) 1 cup brown sugar (or palm sugar) 500 ml water a pinch of salt Methods: Wash and soak green peas for 2 hours. In a pot, add green peas, water, salt, pandan leaves and a pinch of salt. Bring to boil, when green peas are 3/4 cooked, wash and drain the rice and add to the pot. (water should be added if needed as you know water will get reduced). When you see the that the rice is cooked , add sugar. Once sugar is melted, add coconut milk. Taste and add more sugar if you want it to be sweet. Serve on its own. No need accompaniment for this. If you want thick consistency, add less water and more coconut milk. Again, all ingredients to your discretion. But the porridge must have a consistency of tomato soup. If you are using palm sugar, cook the palm sugar, remove the dirt/stones, before adding to green peas. You can substitute green peas for red beans or red glutinous rice. Happy try at home :D p/s: the picture is just an illustration. it's not mine.
the coconut will bring u a real traditional taste :)
Mmmm that looks delicious! My children have developed a liking for thick soups, I'll try making this for them!
@MutsidSakiran ahh, I see :)
whats the difference in using coconut or fresh milk?
I love this food