Ingredients: Mung Bean, Dried Pearl Barley

Specifications: 400g x 24 packs

Shelf life: 18 months

Origin: China

 

Storage: Do not place under direct sun beam and at a damp place(after opening, keep in refrigerator) to avoid deterioration.

 

 

Mung Bean and (Pearl) Barley Soup

Cooking Instructions

 

Preparation Steps:

1. Soak and Rinse: Take one package of Mung Bean and Pearl Barley Mix (400g). Soak the mix in water for 1 hour, then rinse thoroughly and place it into the inner pot of a rice cooker (or electric steamer).

2. Add Water: Pour approximately 2 liters of water (equivalent to two standard plastic bottles) into the inner pot.

3. Steam: Pour 1 small cup of water (use a standard rice measuring cup) into the outer pot of the rice cooker. Place the inner pot inside, cover the lid, and steam for 40 minutes. The soup is now ready.

4. Sweeten and Serve: After cooking, stir in about 300g of rock sugar or granulated sugar (approximately half a catty/jin) until dissolved. Serve immediately, or chill in the refrigerator and enjoy as a refreshing summer dessert for the whole family.