Bubur Jagung

by Aida Azizuddin on Thu, December 16, 2010

This is a comforting and delicious way to enjoy corn. Usually in Malay households it’s served during teatime or as a sweet after meals.

Popular with both young and old

Serves 4 - 5 people

This recipe is not too sweet

Foodster's Verdict

Bubur Jagung


  • Preparation
    10 minutes
  • Total
    2 cups water
    100g gula melaka
    1 pandan leaf
    200ml santan
    1/2 tsp salt
    1 can of whole kernal corn
    1 can caramel corn

1. Put cold water in a pot and the palm sugar. Since palm sugar comes in blocks, break them up first so it dissolves faster.

2. A good tip to know that the palm sugar is well cooked with the water is look out for bubbles. Initially the bubbles will be big and it will become smaller as the sugar gets cooked.

3. Add the pandan leaf, leave it for awhile, then pour in santan. Keep stirring at this stage as you don't want the santan to curdle and split. Make sure the fire is on low.

4. Now add in your corn and allow it to simmer for a further 5-10 minutes.

5. The consistency of your gravy should be like a thin custard. If you like it thicker, just use 1 1/2 cups of water instead of 2.



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