Easy
but super delicious dessert. Tender, naturally sweet pumpkin with barley cooked
to the right texture. Sweetened with rock sugar and scented with pandan leaves
(screwpine leaves).
This Malaysian dessert is a popular Chinese dessert, often found at dessert stalls in coffee shops or sold by van vendors alongside other desserts. You can also use Gula Melaka (palm sugar) or go sugarless for a healthier option.
Pumpkin and barley make a diabetes-friendly dessert. Pumpkin (EASY PUMPKIN SOUP) provides fiber and nutrients, while barley adds soluble fiber to help control blood sugar and support heart health.
This recipe works as pumpkin barley or
barley pumpkin sweet porridge. Simmer over low heat for a nutritious, fragrant
dessert. Pumpkin Barley can be served hot, at room temperature, chilled, or
with ice cubes (SWEET LOTUS SEED SOUP/LENG CHEE KANG).
Ingredients for Pumpkin Barley
½ cup barley - soaked in water for at least 3 hours to soften
¼ pumpkin - peeled, seeds removed, and cut into pieces
A few pandan
(screwpine) leaves
Rock sugar - as needed
Water - as needed
Rinse soaked barley and add into a pot with pandan leaves and water.
Simmer until barley is half cooked.
Add pumpkin and rock sugar.
Switch off the heat.
