Thursday, October 04, 2007

Bubor Jagung [Corn porridge]..

As for today I shall talk about one of my favourite Bubor/Pengat. In this case it is about the Bubor Jagong. I think the appropriate word for Bubor in English is porridge. Bubor or Pengat in the Malay culture is a sweet porridge made with fruits or cereals and taken at tea time or as an after dinner snack. Sometime it is call Pengat and sometime it is Bubor. In my part of the Malay world it is Pengat Pisang when banana is use and it is Bubor where cereals is used. Thus Bubor Kacang or Bubor Jagong. It is cooked in coconut milk with either white, brown sugar or coconut/kabong sugar. Some small round dried sago are added to create that unique texture and flavour to it. A few strips of Pandan leave complete the concoction. It gives the Bubor that special taste and aroma, making the Malay Bubor or Pengat so unique and special.

For today I bought a couple of fresh sweet corn and my spouse had it made into the Bubor Jagong that you see above. It is a delicious sweet porridge when eaten slightly hot. So after the Buka Puasa today I had a bowl of this golden color porridge, the color of the ripen fresh sweet corn. Truly it taste great when done right and taken after dinner. It also do made a good Buka Puasa snack, for it is nutritious and a health food as well. Have a nice day.


Pak Zawi said...

Pak Idrus,
Yummy. Its my favourite too. The Kelantanese call it bubor as well. pengat always refer to sweet porridge when pisang or durian are used.
My email reply to your mail was returned. I guess the problem is with stingy TM who will only provide us with the smallest of Inbox and you must buy a bigger box if you have high email volumes. Maybe yours is full to the brim.
I have three children living in KL. One lives in Section 13 SA, another in Amanputra Puchong while another is in Enstek, Labu but near to KLIA. Which one is nearest to you? I will be too happy to visit you while I am in KL. Lets keep in touch and meet up for some bubor jagong.

Anonymous said...

I love bubur jagung, prefer it cold though. My opah makes the best bubur jagung ever. I don't know what she puts in it coz I could never replicate that same taste. She is still around but she is too old to whip anything in the kitchen, she's 90+ and I don't expect her too. Thanks for sharing!

Pak Idrus said...

zawi, thanks for the visit and the short history of your wonderful family. It would be great to meet and do call when you are around.

There are plenty of place to go for Makan or Coffee in KL. My place is just five minutes away from the KLCC. Well as far as the bubor is concern, I think great mind do think alike.

Regarding the email, I have two email addresses at my blog, you may use any of it, both are not from Have a nice day and take care.

Fauziah Ismail said...

Salam Pak Idrus
You've just written about my favourite dessert, either eaten hot or cold.
It is one temptation I cannot resist. I will say no to all else except Bubur Jagung.

Pak Idrus said...

wiz, thanks for the visit and that gracious comment regarding your Opah.

I am told that when food are prepared with love, it sure taste better the ever. It is that drop of Love that became the special ingredient for the Bubor Jagong that your Opah did so special.

So do put in Love the next time you cook. I am sure it would be as successful as your dear Opah. Have a nice day.

Pak Idrus said...

fauziah, thanks for the visit. I thought that I am the few that love this wonderful bubor. I am wrong, it look like this simple porridge is love by many. I am glad that we share the same taste for good food. Have a nice day.

Unknown said...

Hi Pak Idrus,

I do agree bubur jagung is very nutritious. Santan is also a very nutritious ingredient as long as we take everything in moderation that is. Boy! Add me in the 'bubur jagung' club anytime..he he.

Funny, we don't call it pengat jagung as a Perakian, myself. Pengat pisang and bubor jagung it is.

Take care.

Rita Ho said...

Pak Idrus ... your wife's bubur jagung looks really delicious. Is it availabe in restaurants and stalls? I have eaten pengat pisang hundreds of time but don't recall seeing this on menus. Will have to look for a good recipe to make it as sweet corn is still plentiful here. Thanks for sharing your sweet and triggering the thought. :)

Pak Idrus said...

ruby, thanks for the visit. Interesting eh! that there are Pengat and there are Bubor. I believe that show the refined part of the Malay culture. So it look like there are many who love the Bubor Jagong and the club's membership grow and grow. Have a nice day and take care.

Pak Idrus said...

rita, thanks for the visit. Bubor Jagong has always been part of the Malay dessert. Now with fresh sweet corn, the like that you get in the States, the Bubor jagong became more nourishing. It is simple to do, Just scrap the corn and cook it like you do Bubor Kacang. Add a touch of Love and VoilĂ !! you get that delicious bowl of Bubor Jagong. Have a nice day and take care.