Barley drink is lightly sweetened with candied winter melon is a popular beverage in Asia. They can be cooked on the stove, slow cooker, or in the pressure cooker.
If you use Chinese barley (coix seeds/job's tears), soak in water for at least 1 hour. For other type of barley, soak for about 30 minutes in water
Rinse the barley in several changes of water. Put in a pot or in the inner pot of pressure cooker or slow cooker
Add water, candied winter melon, and pandan leaves in. If you use rock sugar, add them in last after the barley is done cooking. Bring to a boil and then lower the heat to let it simmers. Cover with a lid and cook for the next 1 hour or until the barley are soft
Cooking with Instant Pot pressure cooker:
There is no need to soak the barley if you cook with a pressure cooker
Add water, candied winter melon, and pandan leaves in. If you use rock sugar, add them in last after the barley is done cooking. Turn the pressure release valve to "sealing". Press the "pressure cooker" and make sure it's on high pressure and cook for 30 minutes and then do a natural release
When it's done cooking, stir in the rock sugar. The rock sugar will melt
Cooking with a slow cooker:
There is no need to soak the barley if you cook with a slow cooker
Add water, candied winter melon, and pandan leaves in. If you use rock sugar, add them in last after the barley is done cooking. Cook on low for 8 hours
To serve:
Serve the drink warm with some cooked barley in the cup and add lemon slices. You can also chill it in the fridge and add lemon slices just before serving
Video
Notes
If you are using Chinese barley (job's tears/coix seeds), I recommend soaking them for at least 1 hour before cooking on the stove. No soaking necessary if you use a pressure cooker or a slow cooker