Four generations of bubur kacang makers have perfected this age-old recipe.
In 1945, at the corner of Jalan Dato Koyah, Nagore Merrah set up shop selling teh tarik. Nagore hailed from Kadayanallur, South India, and he started off laboring hard in cargo ships during pre-independence Malaya before moving on to sell the nation’s favorite beverage, using a metal kettle just like they did in India.
His stall was next to another that sold bubur, a sweet porridge made from beans, pulut hitam (black glutinous rice), or wheat, cooked with coconut milk and brown and white sugar. “After having saved up enough, my grandfather bought over the stall and started selling bubur too,” says Abdul Kader, Nagore’s grandson, a third-generation Kambli.1
