This Pumpkin Barley Dessert Soup “Tong Sui” has a lovely natural sweetness from the pumpkin and mild nutty fragrance from the barley.
It’s not a classic Chinese Tong Sui. I saw this Tong Sui being sold at the food court “hawker stall” recently and I thought it was a good idea. After trying this combination, I find that barley and pumpkin really compliment each other.
It’s very soothing, comforting and nutritious and you get to enjoy this Pumpkin and Barley Dessert Soup with only 15 minutes of effort. All you need to do is prepare the ingredients, then place everything in a pot and let it simmer for 2 hours or so.
Pumpkin and Barley Dessert Soup Video Tutorial:
What Barley to use for this Pumpkin and Barley Dessert Soup recipe?
Use Pearl Barley 洋薏米:
Pearl barley is smaller, oval and more tender when cooked—ideal for dessert soups. They are barley that has had its husk removed. They resemble white rice grains and are grayish-yellow in color.
What is Pandan Leaves?
Pandan is a tropical plant in widely found in Southeast Asia. We use pandan leaves a lot in sweet and savoury cooking. It is often referred to as the “vanilla of the East”.
What sugar to use?
For this recipe, I like to use raw cane sugar. You can use any sugar you prefer.
Can I use Pumpkin Puree?
Yes you can. My sister prefers the pumpkin to be mushy. If you use fresh pumpkin, you can steam for 10 minutes until soft. Then mash it up before adding to the pot to boil with the rest of the ingredients.
What other recipes you may like:
If you like this Pumpkin and Barley Dessert Soup, you may also want to check out my Barley Fuchuk Tong Sui.
Ingredients 材料：
- 1/3 cup pearl barley 洋薏米1/3杯
- 120 grams pumpkin 120 克南瓜
- 2000 ml water 2000 毫升水
- 75 grams sugar of choice 75 克糖（任选）
- 2 pandan leaves 2 片香兰叶
Method:
- Cut the pumpkin into small cubes and place in a pot.
- Then rinse the pearl barley and place in a pot.
- Rinse pandan leaves and add to the pot. Twist a few times to release the aroma.
- Add water. Bring the water in the pot to a boil. Then reduce the heat to low, cover with a lid and simmer for 2 hours until the pearl barley is soft and slightly chewy.
- Add sugar to taste. Cook for another 5 minutes or so until the sugar dissolves. Serve warm or chilled.
Cooking tips:
- Cut pumpkin into small, even cubes – Cutting the pumpkin into smaller, even cubes helps them cook evenly and dissolve slightly into the soup. You can also puree the pumpkin before cooking with the other ingredients.
- Rinse the barley well – Always rinse pearl barley thoroughly to remove excess starch and dust. This prevents the soup from becoming cloudy.
- Simmer low and slow – A gentle simmer for about 2 hours helps the barley turn soft and chewy while allowing the pumpkin to release its natural sweetness.
- Don’t skip the pandan – It adds a lovely aroma. However, you can skip this if you can’t get hold of it. Twisting the pandan leaves before adding them helps release their fragrance.
You might enjoy these other recipes:
Print Recipe for Pumpkin and Barley Dessert Soup:
Pumpkin Barley and Dessert Soup
Ingredients
- 1/3 cup pearl barley 洋薏米1/3杯
- 120 grams pumpkin 120 克南瓜
- 2000 ml water 2000 毫升水
- 75 grams sugar of choice 75 克糖（任选）
- 2 pandan leaves 2 片香兰叶
Instructions
- Cut the pumpkin into small cubes and place in a pot.
- Then rinse the pearl barley and place in a pot.
- Rinse pandan leaves and add to the pot. Twist a few times to release the aroma.
- Add water. Bring the water in the pot to a boil. Then reduce the heat to low, cover with a lid and simmer for 2 hours until the pearl barley is soft and slightly chewy.
- Add sugar to taste. Cook for another 5 minutes or so until the sugar dissolves. Serve warm or chilled.
Notes
- Cut pumpkin into small, even cubes – Cutting the pumpkin into smaller, even cubes helps them cook evenly and dissolve slightly into the soup. You can also puree the pumpkin before cooking with the other ingredients.
- Rinse the barley well – Always rinse pearl barley thoroughly to remove excess starch and dust. This prevents the soup from becoming cloudy.
- Simmer low and slow – A gentle simmer for about 2 hours helps the barley turn soft and chewy while allowing the pumpkin to release its natural sweetness.
- Don’t skip the pandan – It adds a lovely aroma. However, you can skip this if you can’t get hold of it. Twisting the pandan leaves before adding them helps release their fragrance.