The name of this dessert is confusing in cantonese. "Mak' is 'oats', but the grain used for this 'chook' which is porridge, is 'wheat'. The name 'Bubur Terigu' is more proper as ' terigu in Indonesian means 'gandum' aka 'wheat'. Terigu derives from the Portuguese word 'trigo'
2 ozs quick cooking oats
10 fl oz water
1 can 400 ml coconut cream
1/4 tsp salt
10 ozs biji terigu (without husk)
2 liters water
12 ozs sugar
3 tbsp rice flour mixed with 1/2 cup water
Mix A and cook until oats have thickened.
Soak biji terigu in cold water for 10 minutes, drain. Pound to break up the terigu.
Bring it to the boil with 2 liters of water till terigu is tender and swelling.
Add in sugar, cooked oats and stir well. Cook until sugar is dissolved, then add coconut cream and salt.
Stir in the rice flour mixture and bring it to a boil. Stirring well.
Remove from heat and serve hot.Serves