Mom’s Chinese Sweet Barley Soup/薏米糖水

"a comforting bowl of mom's sweet soup 糖水 | nutritious and delicious, served hot or cold"
-- @eatwkriss
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  • Recipe Card
Prep time 10mins
Cook time 1hr 30mins
Serves or Makes: 4

Recipe Card


  • 1/2 cup barley (80g)
  • 1/4 cup dried water lily seed (40g)
  • 2 tbsp lotus seed (20g)
  • 2 tbsp dried longan (20g)
  • 4 red dates, pitted and cut into four pieces
  • 1 piece white fungus, soaked and cut roughly
  • 3 tbsp brown sugar, more to taste
  • 1 pandan leaf, knotted (optional)
  • 6 cups water


  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    Add the remaining water, barley, pandan and red dates. Let simmer for 20 minutes until the barley has softened slightly.

  • Step 4

    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.

  • Step 5

    Chinese Sweet Barley Soup can be served hot or cold. Enjoy!

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