I would say that Bubur Campur Kelantan is a little bit alike to Bubur Cha Cha, another popular sweet dessert amongst the southern states in Malaysia. There's the coconut milk, the sweet potatoes and the yam and despite the use of white wheat and bananas, the taste is actually pretty similar. In Kelantan, many actually even add in tapioca to this sweet dessert and if you do have some, just add them in. Nothing beats a nice sweet dessert, served hot or cold at the end of a meal.
Source: Patsy Chong
100 gm white wheat / biji gandum / terigu / mak chuk
3 pcs screwpine leaves / daun pandan
1 1/2 liters hot water
800 ml coconut milk (I used 400 ml canned coconut milk + 400 ml water)
150 gm sweet potato, cut into cubes
150 gm taro, cut into cubes
250 gm sugar or to taste
2 bananas cut into an inch long
Cooked sago (I used tapioca flakes / Bot Khoai Mau instead - boiled until soften and then run under tap water to get rid of excess starch
(D) - optional
200 ml thick coconut milk
melted coconut sugar / Palm sugar / Gula Melaka to taste
1. Put ingredients (A) into a stew pot and cook until the white wheat softens. This may take about 3 hours. Alternatively, you may use the pressure cooker and cook for 20 - 25 minutes.
2. Add in ingredients (B) and cook for an hour or until the sweet potatoes and taro are tender enough (poke a piece with a knife. If the knife went through without any resistance, it is tender).
3. Stir in ingredients (C), remove from heat and serve together with ingredients (D) if preferred.
I am submitting this post to Malaysian Food Fest, Kelantan Month hosted by My Kitchen Snippets