Naomi Yeo Instagram – this month’s heat made me question if i’m really a tropical gurlie 🥵
if you buey tahan the weather anymore, hide in the shade and sip on some homemade barley water 🌴🌺
all you need:
chinese pearl barley (rinse it before use)
rock sugar or brown sugar (i prefer the former)
pandan leaves (optional)
sliced ginger (optional)
how to:
– place rinsed barley in a pot and fill it with water.
– bring the water to a boil. once it comes to a boil with barley in it, bring it to a simmer.
– simmer until barley cooks. it will swell, look soft and taste chewy. the water will also look cloudy and slightly milky. this process can take anywhere between 30 to 60 mins, depending. taste the barley as you go to make sure it’s cooked through.
– add pandan leaves and leave it to simmer for 5 to 10 mins. watch this step closely as overcooked pandan leaves can leave a bitter taste in the water. feel free to remove the leaves and put them back in the pot to ensure the fragrance is to your liking.
– add rock sugar. add it in in small batches to measure the level of sweetness according to your preference.
– add ginger 🫚 add it in batches and let it simmer for as long you like, to get the flavour you want in the barley water.
– serve drink hot or cold.
making this drink is a labour of love ❤️ but it’s a source of comfort and worth it on an unbearably hot day ☺️
note: to store drink
I keep the barley and water separate to optimise freshness. It’s also not cute when the barley turns slimy. I use the extra barley to make soup 😋
📌 save this for future reference! | Posted on 04/Apr/2024 09:15:00
