Drinks
Authentic Singaporean Barley Water Recipe with Pandan and Winter Melon
A quintessentially Singaporean home remedy, Air Barli is a soothing, cloudy elixir valued for its 'cooling' properties in the tropical heat. This version uses pearl barley, fragrant knotted pandan leaves, and candied winter melon for a subtle, earthy sweetness.
- Prep
- 10 min
- Cook
- 45 min
- Serves
- 4
- Level
- Easy
- Per serving
- 145 kcal
Method
Rinse the pearl barley several times under cold running water until the water runs clear to remove excess starch.
Place the rinsed barley and 2 liters of water into a large pot. Add the knotted pandan leaves.
Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low.
Simmer the barley for approximately 35 to 40 minutes, or until the grains are softened and the water has turned a milky, translucent white.
Add the candied winter melon strips and rock sugar. Stir until the sugar has completely dissolved.
Simmer for an additional 5 to 10 minutes to allow the winter melon flavor to infuse the water.
Remove the pandan leaves. You can strain the liquid into a pitcher or leave the barley grains in to enjoy as a snack.
Serve warm for a comforting effect or chill in the refrigerator for a refreshing cold drink.
Notes
Always use rock sugar instead of granulated white sugar for a smoother, less cloying sweetness.
Bruising the pandan leaves slightly before knotting them helps release more of the aromatic oils into the water.
Don't throw away the cooked barley pearls; they are high in fiber and delicious when eaten with the drink.
For a 'Lian Chee' (Lotus Seed) variation, add dried lotus seeds at the start of the boiling process.
