Showing posts with label PORRIDGE. Show all posts
Showing posts with label PORRIDGE. Show all posts

Sunday, June 22, 2014


Bubur Suji Recipe @

One of the most popular desserts during Ramadan is this Bubur Suji that was made with semolina, milk and sugar.

It is fairly simple to make  but care should be taken once you've added the semolina to the hot milk. You need to stir constantly to avoid lumps and sticking to the bottom of the pot.

If you're not keen to use the ghee. just dry roast the semolina  until  you get nice aroma also you can bake  the almond  instead of frying.

Bubur Suji is individually served in a small bowl/cup and garnish with raisin and nuts.

Bubur Suji Recipe @

It tends to thicken up  as it cools down. No worries, just add some milk or hot water to get the pouring consistency again.

Bubur Suji  can be served either hot or cold.

Sunday, October 13, 2013


This South Indian dessert is always served during festivals and special occasions. Macaroni Payasam was delicately flavored with cardamom and nuts. A great dessert for anytime of the year that anyone can cook at home.

Made with macaroni, sauteed in ghee and milk,  it can be customized to your palate by adding more or less  sugar.  Using stove top, the delicious payasam will be ready in a matter of minutes  by simmering the macaroni in a pot of milk.

The flavor of this dessert improves with time, dilute it with a little warm milk before serving since it thickens as it sits. I'm using a seashell shaped macaroni but it is great with other type of pasta too.

Yield     :   8 servings

1 cup macaroni  (seashell shaped)
1 tablespoon ghee
1 liter milk
1 tsp ground cardamom
1/2 - 3/4 cup sugar
1 tablespoon chopped almond/cashew


Heat the ghee in a deep pot, add in the nuts, fry until light brown.  Transfer nuts onto a plate.

Using the same pot, fry the macaroni for 1 minute.

Add the milk, simmer until the macaroni turns aldente, stirring in between.

Now add the sugar, stir well.

Add in ground cardamom and fried nuts, stir well.

Serve hot or cold.

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Friday, February 24, 2012


One of popular South East Asian desserts made with whole dried green bean (mung bean), coconut milk and palm sugar. It is slow cooked until the beans become soft.

Dried green beans are commonly used to make dessert by processing them into flour. This flour is then churned  into delicious dessert , one such dessert is Koleh Koleh (Green Bean Pudding).

Green bean is a good source of protein, minerals and has a cooling effect on our body. For healthier version, add low fat milk instead of coconut milk.

Makes :   4-6 servings

1 1/2 cups uncooked green bean soaked for 2 hours
1/2  cup  palm/brown  sugar or to taste
2  tablespoon   white sugar
1  cup  coconut milk
5  cup  water
2  pieces pandan  leaf knotted
1/4 tsp  salt

Discard any stone and bad beans before soaking. After soaking rinse  the bean with several changes of water. Place the bean into deep pot, covered with water and boil until soft using medium heat. If the water dried up before the bean turns soft, add more water.

Once it turns soft, add in sugar, palm sugar, coconut milk, salt and pandan leaves, bring to a low  boil again. .

Remove the pandan leaf, serve hot or chilled.

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Monday, March 7, 2011



A delicious and creamy rice pudding. If you prefer your rice pudding a little sweeter, add more sugar or jaggery. If you want to know more about jaggery click here . You may also use half coconut milk and half whole milk for a slightly subtler coconut flavor. This is a great dessert to end your meal.

Yield    :   4 servings

1 C uncooked rice
1/4 C moong dal
3 C water
1 C jaggery/sugar or to taste
1/2 C water
1 C milk
3 T ghee/oil
1/4 C cashew
1/4 C raisin
1 tsp cardamom powder
pinch of salt


*  Wash rice and moong dal then put them in a deep pot with 3 cups of water.

*  Cover and cook until soft, stirring in between, Add in milk and salt, bring to boil again.

*  Cook jaggery with 1/2 cup water until sugar is dissolved.  Strain.

*  In a separate pan, heat the ghee, fry the cashew until light brown, add the raisin. Pour these onto rice pot.

*  Now add the jaggery, stir well and add the cardamom. Remove from heat.

*  Ready to serve.

Linking to  Rice Contest

Wednesday, December 1, 2010



This is a sweet dessert of South  Asian.  They have different varieties which is made with semolina, rice, sago, vermicelli, carrot, almond,  chana dhal and many more normally boiled in milk,  sweetened with sugar and flavored with cardamom, raisin, pistachio or almond. It varies from region to region.

But now I used fresh pumpkin, first boil then mash them. Quantity of sugar is entirely up to you. This is so creamy and light, best taken after completion your main meal. Cashew and raisin can be fried in ghee (clarified butter) but I just roasted my cashew without them.

250g pumpkin mashed
1 C milk
1 C water
1/2-3/4 C sugar
1 tsp cardamom powder
2 T raisin
2 T cashew roasted


* Place water and milk in a deep pot, bring to boil.

* Add in sugar and mashed pumpkin, stir until sugar is dissolved.

* Now add the cardamom, stir and remove from heat.

* At the time of serving garnish with raisin and cashew.

Friday, September 3, 2010



There are several types of payasam, a dessert cooked in milk or coconut milk , sweetened with sugar/jaggery and flavored with raisin, cashew, saffron, almond and cardamom.

It is essential dish in many Muslim and Hindu feasts and celebrations. It is often made with rice but other ingredients such as vermicelli, broken wheat or green gram dal can also be used.

The vermicelli (semia) is lightly roasted with ghee but now I used oil, this is added to boiling milk and cook until soft. Quite fast to cook and very delicious. This is how I made the payasam.


1 cup vermicelli
3 cups milk
1/2 cup sugar
2 T oil
2 T raisin
2 T cashew
1/4 teaspoon cardamom powder


* Heat the oil, fry the raisin and cashew, remove. In the same oil fry the vermicelli until light brown, transfer onto a plate.

* Pour the milk in the pot, bring to boil. Add the vermicelli and sugar, cook until vermicelli turns soft. Add the cardamom powder.

* Add the cashew and raisin, stir well.

* Place onto individual bowl to serve. Enjoy them hot or cold!

Sunday, May 30, 2010



This porridge is a traditional one prepared for special occasion such as the birth of a baby, passing an exam or promotion at work. It is made of rice or glutinous rice and had two different colors hence its name.

The white is obtained by adding the coconut milk and salt then separated. Palm or brown sugar is added to the balance of the porridge. When serving the white portion is dotted on top of the red. This tradition is almost forgotten since the younger generation prefer other dessert to mark their special moment.


1 and 1/2 cups glutinous rice (soak 30 minutes)
1 cup coconut milk
3/4 cup palm sugar
1 pandan leaf knotted
salt to taste


* Put the glutinous rice, water, pandan leaf and salt in a pot. Boil until rice turns soft.

* Now add the coconut milk, stir until boiling. Remove about 1/2 cup of the porridge.

* Boil palm sugar with some water, strain.Now add the sugar syrup to the balance and stir well. Remove from heat.

* Place a ladleful of red colored porridge and dot on top with the white portion.

Friday, January 29, 2010


My children are craving for this porridge since we had it quite sometime ago. It's simple comfort food and healthy too. Boil your own chicken stock to get best taste or you could use ready made chicken cube. Instead of chicken, thinly sliced meat or fish would be the best alternative. The following recipe serves 4-5 persons.


200g chicken pieces skin removed
1/2 in ginger sliced
1 big onion thickly sliced
5 peppercorns
2 cloves garlic sliced

2 cups rice washed and drained
4 slices ginger chopped
5 shallots sliced
2 cloves garlic chopped
3 tablespoons oil
salt and pepper to taste
spring onion chopped
red chili sliced


1. Boil the ingredients for stock until chicken is tender, remove and shred the chicken. Strain the stock.

2. Heat the oil, fry shallot, garlic and ginger until fragrant.

3. Add the rice, chicken stock and water, cook until rice is soft and thick, add more water if required.

4. Now add the shredded chicken, salt and pepper as per your taste.

5. Serve hot, sprinkle spring onion and red chili on top.

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Saturday, October 31, 2009


Bubur Fiesta Photobucket

This rice porridge is very popular during fasting month of Ramadan, almost every household would serve this for iftar. It's very nutritious and fulfilling too. Instead of  using ready made garbanzo and kidney bean you can also use dry beans like lima bean, moong bean, red bean or black eye bean. It is much tastier if you add few types of bean when making this porridge.

All dry bean used must be soaked overnight if used  to cut  down the cooking time and the meat to be marinated before you start cooking. Although it involved a bit of work but you will be pleased after tasting it. What you need are: