Capture the comforting essence of Sarawak with a steaming bowl of Cangkuk Manis Porridge (often referred to as Bubur Sayur Manis or Mani Cai Porridge). Hailing from the lush landscapes of East Malaysia, this traditional dish transforms cangkuk manis (also known as mani cai, sayur manis, or sweet leaf) from a simple stir-fry staple into a nourishing, soul-warming rice congee. Known for its naturally sweet, vegetal flavor and nutrient density, the greens are simmered alongside creamy coconut milk (santan), fragrant lemongrass, and savory dried anchovies (ikan bilis). The result is a vibrant, deeply satisfying, and healthy porridge that offers a true taste of Sarawak home cooking.

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RECIPE

Ingredients (Serves 4)

• 1 cup uncooked rice
• 8-9 cups water (adjust for desired consistency)
• 1 large bunch cangkuk manis leaves, finely chopped
• 3-4 cloves garlic, finely chopped
• 1 thumb-sized piece of ginger, sliced thinly (optional)
• Salt or chicken stock powder, to taste
• White pepper, to taste

Cooking method

1. Rinse the rice and combine with water in a pot. Bring to a boil over medium heat, then lower the heat and let it simmer gently. Stir occasionally to prevent sticking and add more water if needed to achieve your preferred porridge consistency.
2. Once the porridge begins to thicken, stir in the chopped garlic and ginger. Let it simmer for another 10~15 minutes to let the flavours develop as the rice breaks down further.
3. Toss in the cangkuk manis leaves and stir well. They’ll soften and cook rather quickly.
4. Season with salt or chicken stock powder as well as white pepper.
5. Simmer for a few more minutes so the flavours combine well.
6. Turn off the heat and serve hot. If you like, drizzle a little sesame oil over the top or add egg for richness.

First published at BorneoTalk Vol. 78 (Oct-Dec 2025)