Good evening! Do you just hate it when you boil barley water and you are left with leftover boiled barley grains after everyone has drunk all the barley water? Then this is the RECIPE for you.
Pumpkin Barley Sweet Soup is a thng chui/tong sui/dessert soup. Try it and let us know if you like it.

Recipe by Mama Ding

Total Time | Prep Time | Cook Time

2hrs 20mins 65 mins 75 mins

Servings : 4 - 6

Ingredients

300g pumpkin, peeled and deseeded then cubed
6g snow fungus, soaked for 1 hr
300g boiled barley grains(the residue that remains after you have strained out the barley water to drink)
120g sugar or to taste
2 pandan leaves, knotted
120ml coconut milk/santan (optional)
1200ml water

Method

01 Trim the soaked snow fungus and remove the hard parts underneath. Cut into small pieces with scissors. Rinse and drain. Set aside.

02 In a pot, place the boiled barley grains, snow fungus, pumpkin, sugar and knotted pandan leaves. Add the water. Bring to the boil uncovered then reduce heat to medium low.

Allow to simmer for 1 hr or until snow fungus has softened.
Remove from heat and set aside to cool for 15mins.

03 Pour the contents of the pot into a blender. Blend for 2mins or until you get a smooth puree.

04 Pour the contents of the blender jug into the pot again. Bring to the boil uncovered. Keep stirring till it boils, takes about 5-8mins.

Remove from heat and serve hot or chilled.
Drizzle with some coconut milk/santan if desired.

Notes

If boiled barley grains are unavailable, replace with 30g uncooked barley grains(soaked for 1hr). Follow steps as per recipe above.