Bubur mutiara is a traditional dessert porridge made of pearl sago, coconut milk, and pandan leaves. It’s vegan, not too heavy, and can be enjoyed hot or cold.
- 150 gr pearl sago
- 125 gr sugar
- 1 drop vanilla essence
- 1 lt water
- 400 ml coconut milk
- 1 tsp salt
- 1 pandan leaf , knotted or cut to pieces
- Boil the water, and cook the pearl sago with sugar and vanilla essence over medium heat for 45 minutes. Half-cover the pot and stir occasionally to prevent the sago from sticking to the pot.
- While waiting for the sago to cook, put the coconut milk, salt and pandan leaf in a small cooking pan. Cook over medium low heat, stirring constantly to prevent the coconut milk from separating. When it starts to boil, set aside.
- When the pearl sago is cooked, cover the pot tightly and leave it for 10 more minutes. This will allow the sago to cook completely and the color will turn translucent.
- When the sago is ready, scoop it in a serving bowl, drizzle with the coconut milk sauce and serve.
- The porridge is equally delicious when enjoyed hot, warm or cold.
- Pearl sago comes in a variety of colours. I’ve chosen the red one, but feel free to pick a colour of your choice.
Keywords: Vegan, pandan leaves, coconut milk