Prep Work

Soak the mung beans and barley in water for about 3 hours. Alternatively, soaking them overnight before cooking is also highly recommended.

Since the two ingredients require different cooking times to soften, they will be added to the pot at different stages.

Cooking Steps

1. Take a soup pot—a cast-iron pot is recommended—and place the rinsed barley inside.
2. Add water, roughly 6 to 8 times the volume of the ingredients. If you prefer a thicker, porridge-like consistency, reduce the water to 3 times the volume to make barley congee instead.
3. Cook the barley by itself over medium heat first (adjust the temperature so you can visibly see the grains gently rolling in the boiling water).
4. After simmering for 30 minutes, add the mung beans and continue to simmer for another 30 minutes. Keeping the lid on is recommended to trap heat, which helps them soften and break down better.
5. Turn off the heat and let the dessert steam covered for about 15 minutes, utilizing the residual heat of the cast-iron pot.
6. Add dried longan or sugar, adjusting the sweetness to your personal preference.
7. Allow it to cool down, and it is ready to be enjoyed!