Five-Star Mung Bean and Barley Soup with Honey

Steps

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1. 1
   Rinse the pearl barley quickly twice.
   ▶ ≈1:01
2. 2
   Add about 1 litre of water to a pot and bring to a boil over medium heat. Add a pinch of salt, place the rinsed barley in, and maintain the boil for 1-2 minutes before turning off the heat.
   ▶ ≈1:09
3. 3
   Drain the water, rinse the barley with cold water to cool and dry, place in a zip-lock bag, remove air, seal, and freeze overnight.
   ▶ ≈1:39
4. 4
   Place the frozen barley directly in a pot, add 3 times the water volume, bring to a boil over medium heat, then reduce to medium-low heat and cover. Simmer for 35 minutes once large bubbles appear.
   ▶ ≈2:04
5. 5
   After 35 minutes, turn off the heat and let the barley rest covered for 30 minutes to absorb water.
   ▶ ≈3:30
6. 6
   Separately, rinse the mung beans twice, drain, place in another pot with 3 times the water volume, and simmer on low heat for 20 minutes, then let rest covered for 15 minutes.
   ▶ ≈2:46
7. 7
   Once the mung beans have rested, gently stir and add sugar when they have burst open, mix gently and let the residual heat dissolve the sugar. Transfer to a container, cool, then refrigerate overnight.
   ▶ ≈3:46
8. 8
   Uncover the barley after resting. If you prefer more broth, add about 500 ml water, bring to medium heat to warm through, then add 125 g sugar and simmer for a few minutes until dissolved. Cool in a container and refrigerate overnight.
   ▶ ≈4:33
9. 9
   Take 150 g of chilled barley, add 200 g water, ice cubes, and 2 tsp sugar, then blend until smooth to make barley cream.
   ▶ ≈5:34
10. 10
    Place the barley and mung beans in a bowl and pour the barley cream over top to serve.
    ▶ ≈5:55