A refreshing drink found on the streets of Malaysia and Singapore, air barli is made by simmering barley for a long time, then straining and flavoring it with pandan leaves. The starch from whole-grain barley gives the drink a slightly cloudy, full-bodied texture.
Rinse the barley several times in cold water until the water runs clear, then drain.
Bring the rinsed barley, water, and knotted pandan leaves to a boil. Reduce the heat and simmer for 60 minutes, until the barley is tender and the water turns cloudy.
Remove from the heat and stir in the sugar until dissolved. Remove the pandan leaves and strain through a fine-mesh strainer.
Let the drink cool to room temperature, then serve with ice or lemon slices.
Stir the barley occasionally as it simmers so it does not stick to the bottom. After straining, save the barley grains; you can sweeten them and enjoy them as a snack. Allergen: contains wheat (gluten).
Arpayı 60 dakika yerine 75 dakika kaynattım çünkü suyu istediğim kadar bulanıklaşmamıştı, sonunda kıvam tam istediğim gibi oldu; pandan yaprağı bulamadığım için birkaç dilim zencefille denedim, farklı ama güzel bir tat çıktı.
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