The Different Taste of Bubur and Pengat

Discover Malay Food

THE

DIFFERENT TASTE

OF

BUBUR & PENGAT

Sweetness of The Dessert, Sweetness in Our Life

THE

DIFFERENT TASTE

OF

BUBUR & PENGAT

Sweetness of The Dessert, Sweetness in Our Life

DISCOVER MALAY FOOD

All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form
or by any means, including photocopying, recording, or other electronic or mechanical methods, without
the prior written permission of the publisher, except in the case of brief quotations embodied in critical
reviews and certain other non-commercial uses permitted by copyright law. For permission, write to the
publisher

First Edition

THE DIFFERENT TASTE OF BUBUR & PENGAT

Published in Malaysia by: Printed in Malaysia by:
Politeknik Sultan Idris Shah
Sungai Lang,45100,Sungai Air Print Expert Shah Alam
Tawar
Tel: 03 - 32806200 20 Jalan Bunga Tanjung 2/16, Shah Alam,
Selangor

Editor : Budiah Karmilie
Siti Aishah
Quratulaini

3

CONTENTS

BUBUR LAMBUK PENGAT

Terengganu 11 BUBUR ASYURA Pengat with Kurma 51
Perak Pengat Ubi Kayu 54
Johor 14 Terengganu 31 Pengat Labu 57
Kedah 17 Pengat Durian and Corn 60
Kelantan 20 Kedah 34 Pengat Nangka 63
Sarawak 23 Pengat Keladi 66
26 Johor 37 Pengat Keledek mutiara hati 69
Pengat Pisang Strawberry 72
Perak 40

Kelantan 44

Sarawak 46

4

PRE FACE

BUBUR LAMBUK

Every Muslim country has its own special delicious unique to this holy month.
In Malaysia one of the most eagerly awaited meals is Bubur Lambuk. The best
known Bubur Lambuk is made at a mosque . A bowl of Bubur Lambuk to break-
fast is considered a norm every Ramadan. This is a tasty rice porridge that is
served during the fasting month and is also considered a comfort food in more
ways than one. For most Muslims, Bubur Lambuk is a must have, just like dates
during Ramadan. Making the porridge is regarded as a communal event be-
cause it is prepared ala gotong royong in a big group. This porridge is prepared
in huge pots and it takes between one to two hours depending on the quantity
of porridge. It is also regarded as a comfort food as it has nutritional values. It
also warms the soul after a whole day of fasting.

5

BUBUR ASYURA

Among the hereditary of Malay tradition when it comes to Awal Mu-
harram, it is celebrated by making the porridge and ended with a feast
with Bubur Asyura. Bubur Asyura is a kind of food made with various
mixed ingredients in celebration of the Month of Muharram especially
the 10th day, known as the Ashura Day. The month of Muharram is a
special month for the Muslim community around the world.

As the first month of the Muslim calendar, Muharram became the domain
for one to reflect on oneself of past deeds to be used as guidelines for future
undertaking. Bubur Asyura comes in various forms you got the traditional
porridge texture, and there are solid kuih ones found in the northern and
eastern part of Peninsular Malaysia. In the northern part, namely Perlis and
Kedah, the bubur is more of a pudding consistency with sweet and thick fla-
vours. Those found in Kelantan has a similar consistency, but with heavier
spices and occasionally meat is used as well.

6

PENGAT

Pengat refers to the type of sweet potato that uses fruits as the main ingredient.
Pengat is a popular dish in Malaysia, especially on the East Coast of Kelantan and
Terengganu. There are also, cooked foods with coconut milk and sugar to create a
rich, sweet concentrated rich meal. Usually, pandan leaves are placed for food.
Sometimes eggs are added to thicken and add flavor. Durian can also be added as
an added flavor. The texture of pengat is glutinous because of coconut milk and
pearl sago that can be added as extra ingredients. Pengat often can be enjoyed and
served in several ceremonies such as weddings or birthday parties, in small events
if they want to make it as desserts for visitors that come.

7

What are you waiting for ?

Let’s try it !!!

8

Porridge is a food that helps the digestive system work
well for the stomach, as well as being a good nutrition

practice

9

BUBUR LAMBUK

10

BUBUR LAMBUK
TERENGGANU

11

12

TIME PORTION DIFFICULTY

30 MINUTES 1-2 PERSON 6/10

INGREDIENTS METHODS

Rice ½ cup

Coconut milk 1 cups 1. Firstly boil the rice ,green beans (kacang hijau),sweet
Black Pepper 1 tbsp pota to,meat,or chicken in a pot until soft.
Vietnamese Coriander (Daun kesum) 10 nos 2. Then add garlic,shallot,ginger,lemongrass into the rice
Fiddlehead Fren (Pucuk Paku) 10 nos and meat,
Ipomoea Aquatica ( Kangkung) 10 nos 3. Then add rempah asyura,kerisik,fried onions and co-
Fish( chub mackerls) (fillet) 1 kg conut milk.After that, add a salt and some sugar. Stir un-
Sweet Potato 1 nos til well combined.
Water To taste 4. Lastly put some fried onion or celery.
Salt To taste

STIR-FRY INGREDIENTS

Garlic 4nos

Shallot BLEND 3 nos COOKING TIPS
Ginger ½ nos To add more deliciousness cook rice longer with garlic
Black pepper 1 small spoon

13

BUBUR LAMBUK
PERAK

14

15

TIME PORTION DIFFICULTY

30 MINUTES 1-2 PERSON 5/10

INGREDIENTS METHODS
1. Firstly soak the rice.
Rice ½ cup

Coconut milk 1 cups

Salted radish (lobak masin) 1 tbsp 2. Then add sliced garlic and ginger into the pot. Then
Cinnamon (kulit kayu) 1 thick add the cardamom (buah pelaga), cinnamon, star anise,
Cardamom (buah pelaga) 2 nos stir fry until fragrant.
Star anise (bunga lawang) 2 nos 3. Then add the halba, lettuce, chicken and black pep-
per and rice into the pot with the sautéed ingredients.

Chicken Fillets (isi ayam) 1 kg 4. After that add the coconut milk, lettuce, and salt and
Oil 2 spoon then wait for few minutes and ready to serve.

Water To taste

Salt To taste COOKING TIP’S
STIR-FRY INGREDIENTS Can add a little cornstarch to give the porridge concentration.
Garlic
Red Onion 4nos
3 nos

Ginger ½ nos

Black pepper 1 small spoon

16

BUBUR LAMBUK
JOHOR

17

18

TIME PORTION DIFFICULTY

45 MINUTES 1-2 PERSON 6/10

INGREDIENTS METHODS
1. First, boil meat until tender and then boil the rice in
Rice ½ cup another pot .
2. And then heat oil in the pan. Saute cinnamon, carda-
Meat 150 gm mom, clove, red onion, garlic and star anise.
3. Then add some water,sweet potato and celery.
Ginger 1 ½ inch 4. Then add the boiled meat and water. Then add rice,
carrot, dry shrimp, beef and ribs and let it boil.
Chicken &meat kurma (Serbuk kurma) 2 small spoon 5. Then add the chicken cubes, fried peanut, and salt to
taste. Finally, add the coconut milk and cook until boiling.
Beef and Ribs 2 spoon
COOKING TIP’S
Chicken cube 1 cube To increase flavour, potatoes can be fried in order to give porridge a

Sweet potato 1 nos pleasant aroma

Carrot 1 nos 19

Coconut milk ¾ cups

Celery 1 sheet

Oil 2 spoon

water 1 cups

Fried peanut 1 kg

Salt To taste

STIR-FRY INGREDIENTS

Clove (Bunga cengkih) 2 nos

True Cardamom (Buah pelaga) 3 nos

Cinnamon ( Kulit kayu manis) 1 inch

Star Anise (Bunga Lawang) 1 nos

Dry Shrimp 150 gm

Red onion 1 nos

Garlic 4 nos

BUBUR LAMBUK
KEDAH

20

21

TIME PORTION DIFFICULTY
1 HOUR
1-2 PERSON 10/10

INGREDIENTS METHODS

Rice 1 cup 1. First heat the oil, meat,ginger in a pan , saute until
fragrant. Add some salt.
Meat 400gm 2. Remove the meat from the saucepan and boil the
rice until cooked .
Ginger 2 inch 3. Then add, black pepper, and salt to taste. Add in co-
conut milk and mix well. Let it boil for a moment and turn
Black papper 1 small spoon off the flame.
4. Heat the oil with a small pan sauté the onion and gar-
Coconut milk 1 cups lic until slightly crisp and add the rest of the ingredients
in a few minutes and cook.
Shallot 1 no
COOKING TIP’S
Soup Leaf 1 nos It can add more ingredients like a fried onion in

Fried onions 1kg the porridge to add cronctioness

Salt To taste

Water 1 cups

STIR-FRY INGREDIENTS

Chicken cube (soup kiub) 2 small spoon

Red Onion 3 nos

Garlic 2 nos

Oil 2 spoon

22

BUBUR LAMBUK
KELANTAN

23

24

TIME PORTION DIFFICULTY

30 MINUTES 1-2 PERSON 3/10

INGREDIENTS METHODS

Rice 1 cup 1. First add the ginger, turmeric lemongrass leaves and
Coconut Milk 3 cups mackerel fillet in a pot and boil.
Mackerel 1kg 2. And then add the chopped on shallots
Shallot 3 nos 3. After that, leave it to simmer. Add coconut milk and the
Garlic 4 nos spinach (kangkung).
Ginger 2 inch 4. Add the crushed black pepper. Wait until the rice is soft
Lemongrass 1 nos and boiling.
Fiddlehead fern 500gm
Turmeric leave 2 nos COOKING TIP’S
Vietnamese Coriander (Daun 15 nos
Kesum) Chicken or shirimp cols also added to increase the level of
Sweet potato 1 nos tastiness to the porridge.
Tamarind peel 1 nos
Black Paper 1 tbsp
Salt 1 tbsp
Budu 1 tbsp

25

BUBUR LAMBUK
SARAWAK

26

27

TIME PORTION DIFFICULTY

30 MINUTES 1-2 PERSON 4/10

INGREDIENTS METHODS

Rice 1 cup 1. Firstly prepare the ingredients like rice, shrimp, shallot
Shrimp 10 tails dried chili and, garlic.
Shallot 3 nos 2. After that heat the oil over medium heat. Sauté the in-
Garlic 2 nos gredients on a pan and until fragrant. Then add the meat
Dried chili 2 spoon curry spice (mixed with a little water) and stir until oil has
Coconut milk 1 cups dissolved.
Water 1 cups 3.Then add water and stir well. leave it to simmer.
Yardlong bean (kacang panjang) 3 stick 4. Add in potato. Let cook for 1-2 minutes or until tender.
Tomatoes 2 seeds Then add omatoes, young corn . Stir slowly and add co-
Potatoes 2 nos conut milk. Mix well (if the sauce is too concentrated it
may add some water). Finally season with salt and some
Young corn 1 sheet sugar.
Vietnamese coriander (daun kesum) 3 strands
Oil 1 cup COOKING TIP’S

Can add more potatoes to the porridge for more delicious

28

Bubur Asyura, is made in honor of 'Ashur Day,'
that mean 'porridge for prosperity'

29

BUBUR ASYURA

30

BUBUR ASYURA
TERENGGANU

31

32

TIME PORTION DIFFICULTY

30 MINUTES 1-2 PERSON 7/10

INGREDIENTS METHODS

Rice 1 cup 1. Firstly boil rice, green beans (kacang hijau), sweet po-
Green Beans (kacang hijau) 250gm tato, meat,or chicken in a pot until soft.
Coconut Milk 250gm
Sweet Potato (keledek) ½ kg 2. Then add garlic, ginger, lemongrass into the rice and
Meat/Chicken 1 kg meat.
Kerisik 250gm
Rempah Asyura 2 cups 3. Then add the rempah asyura, kerisik, fried onions and
Fried Onion/celery ½ kg coconut milk.
Salt To taste
Sugar To taste 4. After that add a salt and some sugar. Stir until well
Water 1 cups combined.

5. Lastly put some fried onion or celery.

COOKING TIP’S
Other ingredients can be used like shrimp, dried shrimp to add

flavour porridge taste

33

BUBUR ASYURA
KEDAH

34

35

TIME PORTION DIFFICULTY

30 MINUTES 1-2 PERSON 2/10

INGREDIENTS METHODS

Rice flour (tepung beras) 1gm 1. Firstly add in coconut milk,sugar and in a pot and mix
with rice flour and strain.
Banana (pisang awak muda/being boled 3 nos 2. Next add coconut milk with banana over medium heat
or cut) ½ gm for about 15 minutes.
3. Lastly add all ingredients like green beans(kacang hi-
Green beans(kacang hijau) (boiled) jau),chickpea(kacang hijau),rice flour(tepung be-
ras),sugar,banana and salt.
Chickpea(kacang kuda) (boliled) ½ gm
COOKING TIP’S
Coconut milk 3 cups Flour must always stir so that the flour does not become greasy

Sugar(biasa) To taste

Salt To taste

36

BUBUR ASYURA
JOHOR

37

38

TIME PORTION DIFFICULTY
1 HOUR
1-2 PERSON 8/10

INGREDIENTS METHODS

Rice 2 cup 1. Firstly heat some oil, sauté star anise, clove, car-
Coconut milk 2 cups damom stick and, sauté for a moment. until fragrant.
Chicken fillet ½ kg 2. Next add ½ cup water and saute for a moment.
White paper 1 small spoon 3. Then add the chicken fillet, black pepper, white
Black paper 1 small spoon pepper, spice soup (sup bunjut) and water. Then stir
Peanut (kacang tanah) 100 gm for a moment add rice, peanut, salt, sugar and let it
Celery 1 nos boil. When the rice is almost cooked add potatoes
Fried onions 1 teaspoon and carrots, add coconut milk and water if they are
Potato 1 nos too concentrated.
Carrot 1 nos 4. Lastly, add celery leaves and fried onions.
Rempah kurma chicken&meat spice(adabi) 2 tbsp
Soup spices 2 nos COOKING TIP’S
Other ingredients kerisik can be to enchance the of the por-
STIR-FRY INGREDIENTS 4nos
Garlic 3 nos ridge.
Red Onion ½ nos
Ginger 1 inch 39
Star anise 4 inch
Clove 3 inch
Cardamom 1 inch
Cinnamon 1 cup
Chicken powder 1 cups
Water To taste
Salt To taste
Sugar

BUBUR ASYURA
PERAK

40

41

TIME PORTION DIFFICULTY

30 MINUTES 1-2 PERSON 4/10

INGREDIENTS 1 cup METHODS
1kg 1. Firstly Mix the rice flour with 1 cup of water until com-
Rice flour 1kg
Peanut ½ kg bined.
Green beans 1 nos 2. Then add coconut milk and pandan leaves and stir
Chickpea 1 kg
Sweet potato 3 nos until thicken.
Banana 1 tin 3. After that add some sugar, red sugar, and salt.
Cassava 1 cups 4. Add green beans, horse beans (kacang kuda), corn
Sweet corn 1 sheet
Coconut milk 1kg and cassava.
Pandan leaf ½ kg 5. Find other ingredients and stir until cooked.
Granulated sugar (Gula pasir) To taste
Brown sugar (Gula merah) 1 cups COOKING TIP’S
Salt To make it even better can add stir peanuts for more tastiness the porridge
Water

42

BUBUR ASYURA
KELANTAN

43

44

TIME PORTION DIFFICULTY
1 HOUR
1-2 PERSON 4/10
½ cup
INGREDIENTS 1 kg METHODS
250 gm
Rice 1. Firstly boil water in a pot and add rice that has
Sweet potato(ubi keledek)
Coconut Milk been cleared Put in green beans and sweet potatoes.

2. Add in coconut milk. then add the sugar and stir the

Greens Beans (kacang hijau) ½ kg porridge until thicken.
Chicken fillet 1 kg 3. Next heat some oil in the pan and saute the
Sweet corn (intin) 1 tin lemongrass ginger and add the asyura spice.
Sugar ½ gm

Salt ½ gm 4. Then ,mix well all ingredients in the pan stir until

Rempah Asyura 2 small spoon thick and put the chicken fillet, sweet corn, coconut

STIR-FRY INGREDIENTS

Ginger 2 nos

Lemongrass 1 nos COOKING TIP’S
Garlic 4nos
Oil 2 spoon To increase deliciousnese,can add the brown sugar for more
thickness,texture to the porridge.

45

BUBUR ASYURA
SARAWAK

46

47

TIME PORTION DIFFICULTY

30 MINUTES 1-2 PERSON 1/10

INGREDIENTS METHODS

Flour rice ½ gm 1. Firstly add rice, wheat bean (biji gandum), peanut (kacang
tanah), chickpea (kacang kuda) then wash and toss the ingre-
Meat 250gm dients. Boil the ingredients in the pot with enough water until it
becomes porridge and add meat
Coconut Milk 250gm 2. Next heat the cooking oil in a pan and saute onions, garlic,
ginger, and black pepper until it thicken.
Peanut 100gm 3. Then add the saute in the porridge with 3 cups of water,
salt, and coconut milk.
Chickpea 100gm
4. Lastly, cook the porridge for 4 hours. And stir occasionally.
Kidney Bean 100gm
COOKING TIP’S
Wheat (Biji gandum) 2 cups Flour must always stir so that the flour does not become greasy

Oil 2 spoon

Salt To taste

Water 1 cups

Briyani Powder 1 small spoon

STIR-FRY INGREDIENTS

Garlic 4nos

Red Onion 3 nos

Ginger ½ nos

Black pepper 1 small spoon

48

Consuming fruits in the right amount of food
ensures that our body and brain receive all the
nutrients we need to function properly

49

PENGAT

50