Staff Supper: A Sweet, Soothing Bowl of Mak Chuk
For last night’s staff supper, I decided to go with something a little different—a comforting, traditional Chinese dessert known as 'Mak Chuk' (also called sweet congee or wheat porridge). It’s warm, slightly sweet, and perfect for winding down after a long shift.
Mak Chuk starts with wheat pearls, slowly simmered until it breaks down into a smooth, velvety texture. A knot of pandan leaves and rock sugar rounded it out and added a delicate fragrance. For a silky finish, I stirred in a splash of coconut milk, giving it a rich aroma and a little extra body.
Turned out really lovely—something about a warm, sweet bowl like this brings a sense of calm and nostalgia. It’s not your typical dessert, but it hit all the right notes: soothing, nourishing, and quietly indulgent. Definitely one to keep in rotation when the team needs a soft landing at the end of a busy night.
