A classic which most of us grew up with, sweet barley reminds us of home cooked desserts and neighborhood street vendors. Every home has a unique recipe. Mine has evolved over the years and is different from my mom's. Hers is a simple barley and sweet, dried winter melon version which results in a clear soup.
The combination of soya bean milk and fuzhok (dried beancurd skin) coats the barley with a silky, creamy layer which makes it great whether eaten hot or cold. Daun pandan is a must, for it flavors our desserts much like how vanilla flavors most western desserts. Ginger is optional, and is added occasionally when I want to add a layer of spice to it.
Serves 4
I n g r e d i e n t s
10 g fuzhok (dried beancurd skin)
3 leaves of daun pandan
20 g ginger
40 g rock sugar
40 g barley
10 pcs dried longan
500 ml unsweetened soya bean milk
500 ml water
M e t h o d
1 | Prep the fuzhok by breaking it into bite sized pieces. Rinse and soak in water for 30 minutes or until it softens and lightens in color. Drain.
2 | Tie the daun pandan in a knot so it can be easily removed after the dessert is cooked
3 | Scrub the ginger clean (with skin intact) and slice lengthwise into half.
4 | Rinse barley and longan before cooking
5 | Combine all the ingredients except for the dried longans and bring to a boil. Once it has come to a boil, reduce it to a simmer and cook for 1 hour (or until barley softens). Add dried longan during the last 10 minutes of cooking so it retains its flavor and texture.
6 | Remove ginger and daun pandan before serving
