When it comes to comfort food, each one of us has our pet favourite. Was it something to do with childhood? Or the calling of the weather? Perhaps it reminds us of some unforgettable memories and hence, craving for the food is our way of recreating that moment albeit long gone? This is when an easy Malaysian dessert recipe brings me back home.
I tick all of the above. Thankfully some of the comfort foods that I crave do not require fancy, exotic ingredients- er, call me low maintenance, but one balmy evening after the mad rush at work all I ever wanted was a bowl of this sweet porridge. Well I could easily mislead the Scots for calling this ‘porridge’ as it has no resemblance to Scottish oatmeal porridge, as language wise, it is porridge in Malay. A sweet concoction of green mung beans cooked with decadent, creamy coconut milk and palm sugar. ( Likewise, I get blank stare in Malaysia when I say that we have sweet porridge every morning when what I really mean is the oatmeal porridge cooked with milk, raisins and apple stew!).
Before I digress, let me go back to the sweet Bubur Kacang Hijau, just thinking of it now makes me yearn for a bowl of it. Especially one made with the ‘authentic’ palm sugar, and ditto- fresh coconut milk. Oh, add a bit of sago for good measure!
I am rather proud that this Asian sugar has taken the world by its storm, some call it coconut sugar, or we call it Gula Melaka. Having said that, I am doubtful about how healthy it is, as sugar being sugar, you know, but obviously not surprised with the whole new tag associated with it. Low glycaemic index, maybe as compared to the white sugar. Healthy? Perhaps not. But the taste is out of the world. It is like the salted caramel on cupcakes, only better with no bitter aftertaste.
There is really nothing fancy about this bubur, but try it once and you know why it is comforting. I love it warm for afternoon treats, but some days when there is a leftover I pour them into cute popsicle moulds for frozen treats. Just like the good ol’ days.