A cooling street drink from Malaysia and Singapore, air barli is made by simmering barley grains for a long time, straining them, and flavouring the liquid with pandan leaf. The wholegrain barley's starch seeps into the water, leaving a slightly cloudy, full-bodied texture.
Rinse the barley in cold water several times until the water runs clear, then drain.
Bring the rinsed barley to a boil with the water and knotted pandan leaves, then simmer over low heat for 60 minutes, until the barley softens and the water turns cloudy.
Remove from the heat, stir in the sugar until dissolved, remove the pandan leaves, and strain through a fine sieve.
Cool the drink to room temperature and serve it over ice or with lemon slices.
If you don't stir the barley occasionally while simmering, it can stick to the bottom. Don't throw away the strained barley grains; you can sweeten them and enjoy them as a separate snack. Allergens: contains wheat (gluten).
If you cannot find pandan leaf, adding a few slices of fresh ginger gives a different but still pleasant aroma.
Admin DadaGastro · verified in test kitchenArpayı 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.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.