PENGAT WITH KURMA
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TIME PORTION DIFFICULTY
30 MINUTES 1-2 PERSON 4/10
INGREDIENTS METHODS
Kurma 5 nos 1. Firstly remove the seed for kurma into small pieces.
Water 1 cups 2. Next,boil the banana and pandan leaves until soften.
Coconut milk 1 cups 3. And then add the coconut milk ,kurma and the sago.
Sago 1 tbsp 4. Add in red the red sugar and white sugar
Pandan leaf 1 sheet 5. Lastly add salt to adjust the flavour.
Red sugar 1 tbsp
White sugar To taste COOKING TIP’S
Salt To taste For a tasty pengat,sweet banana must be chasen to eleuate the
sweetness of this dish
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PENGAT UBI KAYU
BERSARANG
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TIME PORTION DIFFICULTY
30 MINUTES 1-2 PERSON 4/10
INGREDIENTS METHODS
Cassava ( ubi kayu ) 1 seed 1. Firstly boil the cassava (ubi kayu) until tender.
Coconut milk 1 cups 2. Next add water and sago,and cornflour.Then put sugar into
Brown sugar ½ tbsp
Pandan leaf 1 sheet a pot.
Sago ½ spoon 3. And then coconut milk, salt and pandan leaf and ready to
water 1 cups
Sugar To taste serve
Salt To taste
COOKING TIP’S
Be sure to boil the sweet potatoes for longer
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PENGAT LABU BARLI
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TIME PORTION DIFFICULTY
30 MINUTES 1-2 PERSON 4/10
INGREDIENTS METHODS
Yellow Pumpkin ( labu kuning) 1 seed 1. Firstly boil the yellow pumpkin and barli until
Water 1 cups flower and soft. After padded enter palm sugar,
Coconut milk 1 cups sugar(Kastor), salt and pandan leaf.
Palm sugar 2 small spoon
Sago 1tsp 2. Next that add in corn,sago, corn flour,barli.
Messed up for a minute, then add the thick
Corn 1 can coconut milk
Corn Flour (tepung jagung) ½ spoon
Barli 1 spoon 3. Lastly wait until the thickers.
Pandan leaf 1 sheet
Sugar (gula kastor) To taste COOKING TIP’S
If you are using different type of pumpkin, adjust cooking time
accordingly. The important part is to make sure the pumpkin
is thoroughly cooked through before adding the sugar and
coconut milk.
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PENGAT DURIAN
AND CORN
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TIME PORTION DIFFICULTY
30 MINUTES 1-2 PERSON 4/10
INGREDIENTS METHODS
1. Firstly put the durian, coconut milk, sugar,
Durian 6 clove
Coconut milk 1 cups corn flour, and some water and boil.
Water 1 cups 2. And then wait a few minutes for the sauce to
Cornflour (Tepung jagung) 1 small spoon
Corn (jagung) 1 can thicken.
Sago ½ small spoon 3. Add red sugar sugar, brown sugar and salt
Pandan leaf 1 sheet
Sugar To taste and add pandan leaves.
Salt To taste 4. Next cook until the sugar dissolves.
5. Then add,corn flour,sago and let it simmer.
6. After that add coconut milk .
COOKING TIP’S
Can add more durian for more delicious pengat
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PENGAT NANGKA
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TIME PORTION DIFFICULTY
30 MINUTES 1-2 PERSON 4/10
INGREDIENTS METHODS
Jack fruit 5 seeds 1. Firstly boil the water and then add jackfruit (nangka),
pandan leaf ,flour and sugar until it thickens.
Water 1 cups
Corn flour 1 small spoon 2. Lastly, Then add coconut milk and salt until broth thick-
Coconut milk 1 cups ens.
Pandan leaf 1 sheet
Salt To taste
COOKING TIP’S
Fresh coconut milk should be used to add to add scrumptious
taste.
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PENGAT KELADI
MUTIARA HATI
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TIME PORTION DIFFICULTY
30 MINUTES 1-2 PERSON 4/10
INGREDIENTS METHODS
Taro fruit (keladi) 1 nos 1. Firstly peel the taro fruit (keladi) into cube cut into pieces
Coconut milk 1 cups 2. Then add the coconut milk, water, sago, sugar, palm
Flour 1 spoon
water 1 cups sugar, and flour.
Palm sugar 1 spoon 3. Finally, add pandan leaves and are little bite salt.
Sago ½ small spoon
Pandan leaf 1 sheet COOKING TIP’S
Sugar To taste Grated coconut milk can be used in this dish making.
Salt To taste
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PENGAT KELEDEK
GULA MELAKA
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TIME PORTION DIFFICULTY
30 MINUTES 1-2 PERSON 4/10
INGREDIENTS METHODS
Sweet potato (keledek) 1 seed 1. Firstly peel the sweet potato into cube cut pices
Coconut milk 1 cups and wash potato.
Corn flour 1 tbsp
Water 1 cups 2. Next add sweet potato fruit into the pot and boil.
Brown sugar 1 tbsp 3. After that add the coconut milk, sago, sugar,
Liquid milk 1 tbsp
Pandan leaf 1 sheet brown sugar, and corn flour.
Salt To taste 4. Finally add pandan leaves salt to taste.
COOKING TIP’S
The sweet potato must be boiled in advance for easy cooking.
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PENGAT PISANG
STRAWBERRY
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TIME PORTION DIFFICULTY
30 MINUTES 1-2 PERSON 4/10
INGREDIENTS METHODS
Banana 2 nos 1. Firstly, peel the banana of the cube pieces
Strawberry 2 needs 2. After that add pandan leaf, salt, brown sugar, and
Coconut milk 1 cups cornflour.
Pandan leaf 1 sheet 3. Lastly, add the strawberry.
Water 1 cups
Brown sugar 1 spoon COOKING TIP’S
Corn flour 1 small spoon Can used grated coconut milk and add peanut(kacang
Salt To taste
tanah) in penggat.
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REFERENCE
Sunah Suka Sakura . (2009) Sunah Suka Sakura: Bubur Asyura dan Laksa Sarawak .
https://www.sunahsukasakura.com/2009/12/bubur-asyura-dan-laksa-sarawak.html?m=1
Chef Ustazah .(2016). Resepi Bubur Asyura Versi Kelantan.
https://m.facebook.com/resepichefustazah/posts/1237162309659868
Siti Awadah. (2018). Resepi Bubur Asyura Utara Paling Ringkas Tapi Sedap Untuk Makan Dengan Famili . Article Title .
https://www.sishawa.com/2018/12/resepi-bubur-asyura-utara-paling-mudah.html?m=1
Annisa. (2019). MakanLena. 3 Resipi Bubur Asyura Dari 3 Negeri Ini.
https://www.makanlena.com/3-resipi-bubur-asyura-dari-3-negeri-ini/
Resepi Cheff. (2016). KongsiResepi.com - Asian Recipes By Malaysian Bloggers! . Resepi Bubur Asyura Terengganu - Kongsi Resepi .
http://resepicheff.blogspot.com/2013/11/bubur-asyura-terengganu.html?utm_source=BP_recent
Anem Arnamee (20116). ! Arnamee Blogspot . (RESEPI) bubur asyura dari pelbagai negeri
(JOHOR, KEDAH, TERENGGANU , KELANTAN , PERAK & PENANG ) .
https://arnamee.blogspot.com/2012/11/resepi-bubur-asyura-dari-pelbagai.html?m=1
ENY ABDULLAH. (2014). EnyAbdullah.Com . Bubur Lambuk Daging Style Utara Sedap Memikat! .
http://www.enyabdullah.com/2016/06/bubur-lambuk-daging.html?m=1
Nabihah Sejuta Rasa . (2012). Nabihah Sejuta Rasa. Resepi Bubur Lambuk Pantai Timur.
http://nabihahsejutarasa.blogspot.com/2013/06/resepi-bubur-lambuk-pantai-timur.html?m=1
My Resipi. (2007). MyResipi.com . Bubur Lambuk Daging .
https://myresipi.com/recipes/bubur-lambuk-daging
Resepi Cheff. (2016). Resipi Cheff. Bubur lambuk Utara.
https://resepicheff.blogspot.com/2013/07/bubur-lambuk-utara.html?m=1
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Marliana Shamsudin. ( 2019). KELUARAGA. Teringin Makan Pengat Labu Yang Lembut Berlemak Rasanya, Ni Tips &
Resipinya! .
https://www.keluarga.my/teringin-makan-pengat-labu-yang-lembut-berlemak-rasanya-ni-tips-resipinya/
Tumis. (2019).Tumis.My. Pengat Kurma.
https://www.citationmachine.net/items/confirm
Zaharah. (1970). Zara. Pengat Ubi Kayu…
http://zaralovebaking.blogspot.com/2018/10/pengat-ubi-kayu.html?m=1
My Resipi. (2016). My Resipi.com. Pengat Durian.
https://myresipi.com/recipes/pengat-durian-2be65ee5-f7f6-4ed9-a103-3b49674787b3
Kak Rose. (1970). Pengat Nangka Bersagu.Pengat Nangka Bersagu.
http://seripayaku.blogspot.com/2017/10/pengat-nangka-bersagu.html?m=1
Siti Awadah. (2018). RESEPI PENGAT KELADI PALING SIMPLE TAPI SEDAP .
https://www.sishawa.com/2018/09/resepi-pengat-keladi-paling-simple-tapi.html?m=1
Namakucella. (1970). Pengat Keledek Oren. Pengat Keledek Oren.
http://namakucell.blogspot.com/2018/04/pengat-keledek-oren.html?m=1
My Resipi. (2012). My Resipi.com. Pengat Pisang Strawberry.
https://myresipi.com/recipes/pengat-pisang-strawberry
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ABOUT THE AUTHOR
BUDIAH KARMILIE is a lecturer in Polytechnic Sultan Idris Shah, Sabak Bernam. She has been entrusted to assist stu-
dents in completing the final semester of the Final Year Project (FYP) for 5th-semester students.
Also, she teaches the subject of food and beverage services in Polytechnics. Besides, she has a Master from University of
Tun Hussein Onn and did her first degree in University of Technology Mara in hospitality field. She uses her knowledge
obtained through her 10 years of teaching experience and her formal education as well as an interest in cooking to spread
her interest and share her experience with her students.
SITI AISHAH is a student of Polytechnic Sultan Idris Shah, Sabak Bernam who will be graduated with Diploma in Food
Service Halal Practice. This year, she was commissioned to create a final year project entitled Discover Malay Food. She did
a study on various types of bubur and pengat in Malaysia. She is a student who is passionate about food , she aspires to
become an entrepreneur in the field of cooking. With the knowledge that she has learned, she aims to share them with the
rest through this cookbook. This is one of the lessons learned in polytechnics where she apply her knowledge in basic east-
ern and western cookery, food production, commercial foodservice operation, and food and beverage cost control.
QURRATUAINI is a student of Polytechnic Sultan Idris Shah, Sabak Bernam who will be graduated with Diploma in Food
Service Halal Practice and she is also holds a community college certificate in cooking midwives. This year, she is commis-
sioned to create a final year project called Discover Malay Food. Therefore, she produces a book about various types bubur
and pengat in Malaysia. She is a student who is very interested in the food industry as she has expertise in cooking. With
her expertise in cooking, she published a book on traditional Malaysian cooking, this is one of the lessons learned in poly-
technics where she has studied the subject of food and beverage, restaurant operation, instant western, bakery.
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This book is about Traditional Malay Dessert that has its own specialty and uniqueness ,
because every food featured in this book is symbolic and only available on a certain day.
This book consist of Bubur Lambuk, Bubur Asyura and Pengat which is a part of Malay
Food that was eaten on a certain day . Bubur Lambuk can be found the month of Rama-
dan. While, Bubur Asyura can be found during the moth of Awal Muharam . Lastly, Pengat
can be found during festivals in Malaysia and also be served as sweet dessert.
Jabatan Pelancongan Dan Hospitaliti
Politeknik Sultan Idris Shah
Sungai Lang, 45100 Sungai Ayer
Tawar, Sela7n8gor