Kitchen Recipe Collection
Barley Water (Yi Mi Shui)
A comforting, slightly milky, nutty-flavored home remedy drink. Made by simmering Job's Tears (Chinese pearl barley) and winter melon, consumed to 'drain dampness' from the body.
- Prep
- 30 min
- Cook
- 60 min
- Total
- 90 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- Chinese
Ingredients
Scaled for 4 servings
- 1/2 cup Job's Tears (Chinese Pearl Barley / Yi Mi)
- 6 cups water
- 1/4 cup candied winter melon strips (or rock sugar to taste)
- Optional: 1 pandan leaf (tied in a knot)
Equipment
- Saucepan
Instructions
- 1
Rinse and Soak
Rinse the Job's Tears thoroughly until the water runs clear. Soak them in cold water for 30 minutes to soften.
- 2
Boil
Drain the barley and place it in a pot with the 6 cups of fresh water and the pandan leaf (if using).
- 3
Simmer
Bring to a boil, then reduce heat, cover, and simmer gently for 45-60 minutes.
- 4
Check Texture
The barley should be soft, chewy, and slightly split open. The water will turn cloudy and slightly thick due to the starches.
- 5
Sweeten
Add the candied winter melon strips (which act as the sweetener) or rock sugar. Simmer for 5 more minutes until the sugar dissolves.
- 6
Serve
Can be served hot in winter (often with the barley grains spooned into the cup to be eaten) or strained and chilled for a refreshing summer drink.
Cooking Tips
- Make sure you buy 'Job's Tears' (Yi Mi) at an Asian market, not Western pearl barley used in beef stew. They look different and have different medicinal properties.
- Candied winter melon provides a unique, slightly caramel-like sweetness that is far superior to plain sugar in this drink.
Variations
- Lemon Barley Water: Squeeze fresh lemon juice into the chilled version for a zesty, lemonade-like beverage.
Nutrition Estimate
90 calories · 2g protein · 20g carbs · 0g fat · 3g fiber per serving
