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1
Bring 1.2 litres of water to boil in a saucepan(used my small Endo, thermal magic cooker), then add in the drain white wheat and let it simmer for about 7 - 10 minutes.
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2
Remove the pot from stove and place it into the magic cooker, cover and let the wheat continue to cook through using the heat from the pot.
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3
After 30 minutes, remove the pot and simmer it on low heat again for another 5 minutes together with pandan leaves.
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4
When done, place the pot back into the magic cooker, cover and let it cook for another 15 - 20 minutes till the wheat became soften.
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5
Remove the pandan leave and add in cane sugar/caster sugar to taste while simmer the pot on stove over low heat.
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6
Turn off the heat, stir in pinch of salt and ladle into serving bowl and serving with coconut cream/milk and gula maleka syrup according to personal preference.
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7
If you are normal pot, simmer the white wheat with 1.3 litres of water over low heat for at least 40 - 50 minutes(add pandan leave 30 minutes later) till wheat soften. Stir in sugar to taste and serve with coconut cream/milk.
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8
1. Bring 2 cubes(about 200g) of Palm Sugar(Gula Melaka) together with a knot of pandan leaves and 80ml of water to boil.
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9
2. Lower the heat and simmer till the palm sugar cubes melt and syrup slight thickened.
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10
3. Remove pan from heat and sieve the syrup into a sterilised glass jar and cool completely before storing in the fridge.
