Malaysian Millet Breakfast Bowl
A nutritious breakfast bowl with a twist of Malaysian flavors. Quenched and silky textures come together in this quick and easy recipe.
Ingredients
- ●1 cup Millet
- ●2 cups Quenched water
- ●1/2 cup Silky coconut milk
- ●1/2 cup Pilaf rice
- ●1 tsp Coconut oil
- ●to taste Salt
- ●1 tsp Sesame seeds
- ●1 tsp Tamarind paste
- ●chopped (for garnish) Fresh cilantro
Instructions
- 1
Rinse the millet and soak it in quenched water for 4 hours or overnight.
- 2
Drain the water and cook the millet in 2 cups of new quenched water until it is tender.
- 3
In a separate pot, heat the coconut oil over medium heat.
- 4
Add the pilaf rice and cook for 2-3 minutes, until lightly toasted.
- 5
Add the coconut milk, salt, sesame seeds, and tamarind paste. Stir well to combine.
- 6
Bring the mixture to a simmer and cook for 5-7 minutes, until the liquid has been absorbed.
- 7
To assemble the breakfast bowl, place a scoop of cooked millet in the bottom of a bowl.
- 8
Add a scoop of the pilaf mixture on top of the millet.
- 9
Garnish with chopped cilantro and serve hot.
- 10
Serve immediately and enjoy!