Bubur Mutiara Pandan

Hi Friends!

I’m relaxing on my rocking chair at the moment, waiting on my sweet dough proofing in the kitchen, and I thought, hey, I am just gonna share you guys a recipe meanwhile 😉

My youngest said in the car this morning, as I drove him to school, and I quote, “it’s nice that you are driving us again, just like the old days.” 😅

It is not easy for working parents, that’s for sure. They can hardly attend their kids school performance, spend time with them at the playground before school starts, dropping them off and picking them up from school, or make fresh pancakes for breakfast! Kinda sad, but in a way or two, it makes the kids more dependent on themselves, and everyone gets to live under a roof with full belly at night. Ces’t la vie 😁

It is nice to stay at home, to spend more time with them, to relaaaaax, to play with the cats, to cook and bake much again, but my gosh, who’s gonna for my biweekly car payment and everything that I like to order from Amazon, plus I frequent plant nurseries as I keep killing my lemon and lime tree. Those trees making me bankrupt and I so don’t have the green thumb for them. Damn Northern Winter is too harsh and too long 😆😫😆😫

Rambling too much, is what I often do. I was going to share a recipe, no? 😅 Back to recipe sharing it is!

Since I was mentioning my youngest, the following sweet porridge is his favorite! We call it Bubur Mutiara Pandan. Tapioca pearl porridge with fragrant screwpine paste to flavor and color it 😍

3 c of water
1 c small tapioca pearls
1 tsp Pandan paste
1/2 c sugar
1 can of coconut milk
1/2 can of water
A pinch of salt
1 knotted screwpine leaf

Bring water to boil, then pour in tapioca pearls, boil for 5 minutes on high heat

Turn off the heat, cover the pot with lid, let stand for 7 minutes.

Take off the lid and turn back on the stove to low-medium heat, cook for another 10-15 minutes, adding 1 c or as needed, if necessary.

Stir in paste to combine, then stir in sugar tp dissolve.
Turn off stove, cover pot with lid, let cool to room temperature or until ready to use.

In a pot, pour coconut milk, water, season with salt and drop in the screwpine leaf. Bring to boil for 2 mins, stirring occasionally.

Serve porridge with coconut milk. You can serve it warm, room temperature, chilled, or with crushed/shaved ice, it’s up to you. Enjoy 😊

Print Recipe

Bubur Mutiara Pandan

tapioca pearl porridge

Servings: 0

Ingredients

• 3 c of water
• 1 c small tapioca pearls
• 1 tsp Pandan paste
• 1/2 c sugar

Coconut Milk (Santan)

• 1 can of coconut milk
• 1/2 can of water
• A pinch of salt
• 1 knotted screwpine leaf

Instructions

• Bring water to boil, then pour in tapioca pearls, boil for 5 minutes on high heat
• Turn off the heat, cover the pot with lid, let stand for 7 minutes.
• Take off the lid and turn back on the stove to low-medium heat, cook for another 10-15 minutes, adding 1 c or as needed, if necessary.
• Stir in paste to combine, then stir in sugar tp dissolve.
• Turn off stove, cover pot with lid, let cool to room temperature or until ready to use.
• In a pot, pour coconut milk, water, season with salt and drop in the screwpine leaf. Bring to boil for 2 mins, stirring occasionally.
• Serve porridge with coconut milk. You can serve it warm, room temperature, chilled, or with crushed/shaved ice, it’s up to yo

Video