If you’ve ever thought that Chinese Sweet Barley Soup is boring, think again! My mom’s version of barley soup includes 4 healthy add-ins (1 optional) that really elevate the dessert. Chewy barley, juicy longans and naturally sweet red dates are just a few of them. This soup comes together on the stove, and can be served warm or cold.
My mom doesn’t bake, but she has such a strong dessert game! Before guests come round, she’ll be in the kitchen boiling all sorts of sweet soups (tang shui 糖水). She’s not very traditional, which is why this isn’t the normal bean curd ginkgo barley soup/腐竹白果薏米糖水.
What my mom includes in her Chinese sweet barley soup
- 1: Barley is a cheap whole grain that is rich in nutrients and fiber. If you cook it for very long, the starches from the barley will naturally thicken the soup. If you want a more watery consistency, simply add more liquid to the soup.
- 2: Water lily seed is an incredible source of fiber, potassium and protein! Soak them beforehand and boil them so that they’ll “open up” into a flower or popcorn-like shape.
- 3: Lotus seed needs to be soaked, then added to the later part of cooking so to prevent it from getting too soft. Some seeds may have a bitter green stem inside which needs to be removed. I find that it has a kind of sweet creaminess to it, which is why lotus seed paste is so delicious! They’re also rich in nutrients, vitamins and minerals.
- 4: Red dates is a popular Chinese health food. They’re going to give our barley a natural sweetness. Simply cut it into four parts with a pair of scissors and remove the stem.
- 5: Dried longan is yet another ingredient to lend some sweetness to our barley! Longan is a tropical fruit cultivated in Southeast Asia. They will absorb liquid and become juicy after cooking. We add it to the later part of cooking, to retain as much flavour in the longan as possible.
- 6: White fungus is similar to black fungus, but softer in texture. It has a jelly-like chew after re-hydrating, and will turn from yellow to white. The stem will remain hard even after soaking so it needs to be cut off. White fungus has anti-inflammatory and anti-tumor properties.
- 7: Pandan leaf is an optional ingredient you can add, for a sweet pandan fragrance.
I know it seems like a lot of ingredients, but trust me it’s worth it! You should be able to find all these ingredients (except pandan) at a Chinese shop.
I have never ordered barley water at coffee shops, because all they give me is a few grains in a watery solution. When I think of barley, this comforting bowl comes to mind. Sometimes I even have this Chinese sweet barley soup for breakfast or a meal, because it’s filling and nutritious. It’s crazy how a dessert can be so healthy, but it’s true!
If you liked this recipe, here are some desserts I think you’ll love too:
- Chinese Pumpkin Cakes/南瓜饼 (Vegan + Gluten-Free)
- Vegan Coconut Mango Mochi (Gluten + Oil-Free)
- Onde-Onde/Klepon (Pandan Glutinous Rice Balls With Coconut Palm Sugar)
- Coconut Lemon Sauce (Vegan + Oil-Free)
If you made this recipe, do leave a comment and rating below because I love hearing your feedback. Make sure to tag me on Instagram @eatwkriss so that I can see your recreations!
Mom’s Chinese Sweet Barley Soup/薏米糖水
Ingredients
- ½ cup (80g) barley
- ¼ cup (40g) dried water lily seed soaked
- 2 tbsp (20g) lotus seed soaked, halved and green stems removed
- 2 tbsp (20g) dried longan
- 4-5 red dates pitted and cut into four pieces
- 1 piece (10g) dried white fungus soaked, cut roughly
- 3 tbsp brown sugar more to taste
- 1 pandan leaf knotted, optional
- 6 cups water
Instructions
- Soak the dried water lily seed and lotus seed in water for at least 3 hours, or overnight. Remove the bitter green stems in the the lotus seeds. Re-hydrate the dried white fungus in water for 15 minutes. Cut away the hard end, then tear it into rough pieces.
- In a small pot over medium heat, boil the water lily seeds in 2 cups of water until the outer skin breaks and the seeds "open up" like a flower, 45 minutes.
- Add the remaining water, barley, pandan and red dates. Let simmer for 20 minutes until the barley has softened slightly.
- Add in the lotus seed, white fungus, dried longan and sugar. Let simmer for another 10 minutes, or until the longan has expanded. If you like it sweeter, you can add more sugar.
- Chinese Sweet Barley Soup can be served hot or cold. Enjoy!
Notes
