first, you need, of course, the jagung, the younger they are, the better, peel the skin off, and grate them
then, boil about a handful of glutinuous rice aka beras pulut in a big bowl with sufficient water. meanwhile, soak about half a cup of sago with water. please take note that this recipe is all based on 'agak-agak' no exact quantity because they all depend on the size of your corns. mine is about RM1 each and I used 5 jantung of jagungs. So, if you are the 'not so sure type' like me who doesn't really know to agak2, worry not, do give it a try because, the taste is worth the agak2, something you wouldn't want to miss
with the sago already in, let it boil once again, and this time add in gula melaka. how many you would ask me? I don't know what you called it, but back in my kampung, we called it 'kerek', 3 kerek nisse, or 3 pieces of that brownish thingy called gula melaka, you see the size in the picture, it's about 3 inches in diameter? I just guess cos I never measure them...:-)
followed by about 1/2 tsp of salt which I or we later added more, to make it more creamy. Or should I say, add in salt to taste, couldn't really specify the quantity. I am not of much help, aren't I? but that's what this recpe is all about. It's all about agak2, which when you come to think of it, it kinda put me off from making this bubur jagung again, but then again, i might be thinking twice about not doing it again because it taste soooo gooood that I wouldn't mind doing it the agak-agak way:-)wait wait, I forgot one little thing, add in 3 tbsp of condensed milk too ( but this is optional)
my thanx and gratitude to the person who willingly teaches me how to make this bubur jagung, kak tuni, my sister, from different mak and abah, but she is like a sister to me, who is also the proud mother of Azim who recently got 10As for his SPM,congratz Azim and his umi and papa too, Aunty Zue tumpang gumbira!