Easy Pumpkin Barley Dessert Recipe

Back in the day, I loved baking and making all sorts of desserts. But over the years, I’ve come to appreciate simplicity - desserts that don’t take hours to prepare (DURIAN SWEET PORRIDGE). More importantly, I want something that can be stored in the fridge for a couple of days, ready whenever I crave a little sweetness.

It’s hard to resist desserts (CHINESE EASY DESSERT - LENG CHEE KANG), but making them yourself means you control the sugar - whether you prefer a little, none at all, or just the natural sweetness from ingredients like pumpkin. Pumpkin Barley Dessert, or Barley Pumpkin (EASY PUMPKIN SOUP), is all about simplicity. With just a few budget-friendly ingredients and a gentle simmer, you’ll have a comforting, effortless treat.

Feel free to adjust the ingredient amounts to suit your taste.

 

Ingredients

½ cup barley (soaked in water for at least 3 hours to soften and reduce cooking time)

¼ pumpkin (peeled, seeds removed, and cut into pieces)

A few pandan (screwpine) leaves

Rock sugar (as needed)

Water (as needed)

Method

Rinse the soaked barley and add it to a pot with pandan leaves and water.

Simmer until the barley softens.

When the barley is nearly cooked to your preferred texture, add the pumpkin and rock sugar.

Continue simmering until the pumpkin softens.

Serve warm, at room temperature, chilled from the fridge, or with ice cubes on top.

(Ms. Nava, a Zenpreneur in her 60s, founded Nava's Zen at 58. With over 22 years of experience as a former lecturer, including with Curtin University’s Degree Twinning Program, she also holds culinary credentials. Through her Zen cuisine, she promotes mindful eating that nourishes the breath, body, mind, and soul).