Pumpkin Barley Dessert

 

I love referring to The Soup Queen for dessert or soup recipes and the health tips and information on the ingredients. I have tried a few and do not mind preparing them again especially the simple ones such as this recipe. Thanks to Soup Queen.

Before I go one to share the recipe, below is an excerpt from Soup Queen which I would like to share.

Notes shared by Soup Queen [here] about Pumpkin
You can refrigerate the leftover but do not freeze. Just warm it up lightly on your stove but not bring to a boil.

• Pumpkin is good for your eyes as it is loaded with vitamin A and antioxidant carotenoids, particularly alpha and beta-carotenes. 
• Containes vitamins C, K and E and lots of minerals including magnesium, potassium and iron. 
• According to Chinese medicine, pumpkin seeds [dried and ground up] are good for expelling worms from your intestines. 
• On the western front, pumpkin seeds are famous for helping with prostate health.
• According to TCM sites, pumpkin has a cooling nature and helps to resolve dampness, stabilizes a hyperactive foetus, kill worms, reduces fever and diabetes. It is also [surprise] an antidote for opium addiction. 
• What's most interesting is that pumpkin seeds help to build Kidney Yin which is essential for reproduction and fertility. 

Verdict - refreshing and healthy dessert.

Ingredients
[serves 4-5]
1/4 pumpkin - remove skin and seeds - cut cubes or wedges
50 gm barley - rinsed and soaked for 15 minutes
70 gm rock sugar or more to taste
some pandan leaves - cut into pieces
1500 ml water

1. Bring water to boil with barley.  Once boiling, lower heat, cover to simmer for 45 minutes.
2. Add in pumpkin and pandan leaves.  Bring to boil and simmer for about 10 minutes or until pumpkin is soft.
3. Add in rock sugar to taste.
4. Serve warm as a dessert.
   
    
    
    
    This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).
   

   
   

   Also submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House. 

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