Bubur Jagung (Sweet Corn Porridge)
Bubur Jagung is a sweet Indonesian corn porridge made with sweet corn kernels, coconut cream, palm sugar and sago pearls. The Thermomix TM7 grinds part of the corn for creaminess and simmers everything gently with pandan, producing a silky dessert without stirring constantly at the hob.
About this recipe
Bubur Jagung Thermomix TM7 brings a beloved Indonesian dessert porridge straight into your all-in-one kitchen machine. Searching for easy coconut dessert recipes or sweet corn porridge often leads to stovetop versions that demand constant stirring to stop the sago sticking, but the TM7 handles that hands-free. Sweet corn kernels are partly blended until silky and partly left whole, so every spoonful of this dessert combines a velvety base with juicy corn bursts. Palm sugar, known as gula Melaka, melts into the coconut cream and gives a deep caramel sweetness, while pandan leaves add their unmistakable floral aroma. Sago pearls turn translucent and pleasantly chewy during gentle heating. Serve it warm on cool evenings or chilled at a summer barbecue; this gluten-free treat works equally well for breakfast, as an afternoon snack or as the finishing touch to an Asian-themed dinner.
Preparation tips
- For the best texture, blend only part of the sweet corn kernels and stir the rest in whole at the end, so your Bubur Jagung keeps juicy corn bites in a silky coconut base.
- Rinse the sago pearls thoroughly before adding them to the mixing bowl; this prevents excess starch from making the porridge gluey instead of pleasantly thick.
- Substitute the palm sugar with raw cane sugar for a lighter caramel tone, or add an extra pandan leaf if you want a stronger floral perfume in the finished porridge.
Recipe variations
- Make a vegan-friendly version by ensuring your coconut cream contains no dairy additives; the rest of the Bubur Jagung ingredients are already plant-based, so nothing else needs changing.
- For a festive variation, top each bowl with toasted grated coconut and a drizzle of extra gula Melaka syrup, or serve the porridge chilled with fresh mango cubes for a summery Indonesian dessert.
Thermomix TM7 Benefits
- Weighing the palm sugar and coconut cream directly in the mixing bowl saves dirtying separate scales and guarantees consistent sweetness every time.
- Grinding part of the sweet corn kernels creates a silky porridge base in seconds, far finer than mashing by hand could achieve.
- Gentle heating keeps the coconut cream and sago simmering without sticking or boiling over, so you never scorch the caramel sugars.
- Mixing the sago pearls continuously during cooking stops them clumping together, giving evenly distributed chewy bites throughout the porridge.
- Steaming the pandan leaves releases their full floral aroma into the coconut base, infusing the Bubur Jagung more evenly than steeping in a pan.
Ingredients
- sweet corn kernels
- raw cane sugar
- palm sugar (gula Melaka)
- coconut cream
- water
- small sagos
- salt
- pandan leaves