Barley water is one of those drinks almost every Singaporean grew up with. It sits in big jugs at hawker drink stalls, comes in packet form at the coffee shop, and appears at home in a pot on the stove when someone feels “heaty”. It is also one of the easiest drinks to make yourself. This barley water recipe takes a handful of pantry ingredients and about an hour of mostly hands-off simmering, and you control exactly how sweet it is.
Below you will find the basic recipe, plus two popular variations: winter melon barley and lemon barley.
What You Need for Classic Barley Water
This makes roughly a large jug, enough for a family over a day or two.
Ingredients
- 100 g pearl barley (about half a cup)
- 2 litres water
- 2 to 3 pandan leaves, washed and tied in a knot (optional, for fragrance)
- Rock sugar or white sugar to taste, start with 2 to 3 tablespoons and adjust
Where to buy
Pearl barley is sold in supermarkets, usually in the dried goods or rice aisle, and at dried goods stalls in wet markets. Rock sugar is in the same aisle. Pandan leaves are cheap at wet markets, and many neighbours grow pandan in a pot along the corridor.
Pearl barley vs other barley
Pearl barley has had its outer husk and bran polished off, so it cooks faster and gives a cleaner, lighter drink. Pot barley or hulled barley is chewier and takes longer to soften. Do not confuse barley with Job’s tears (yi mi), which is a different grain used in some Chinese soups and drinks, though some recipes combine the two.
Step-by-Step Barley Water Recipe
- Rinse the barley. Put it in a sieve and rinse under running water two or three times until the water runs mostly clear. This removes dust and excess starch.
- Optional soak. Soaking for 30 minutes to an hour softens the grains and shortens cooking slightly. It is not essential.
- Bring to the boil. Put the barley, water and pandan leaves in a large pot. Bring to a boil over high heat.
- Simmer. Lower the heat, partially cover and simmer for 45 minutes to an hour. Stir occasionally so the barley does not stick to the bottom. The water will turn cloudy and slightly milky.
- Sweeten. Add rock sugar in the last 10 minutes and stir until it dissolves. Taste and add more if you like it sweeter.
- Strain or keep the grains. Remove the pandan leaves. Strain out the barley for a clear drink, or leave some grains in the way many hawker stalls serve it.
- Serve. Drink it warm, or cool it to room temperature and chill in the fridge before serving with ice.
Tip for a cloudier, richer drink: simmer longer, or mash a spoonful of cooked barley against the side of the pot before straining.
Tip for a clearer drink: use more water, simmer gently rather than at a rolling boil, and strain through a fine sieve.
Variation 1: Winter Melon Barley
Winter melon (dong gua) gives barley water a mild, sweet, slightly earthy flavour. It is a common combination in Chinese home cooking, especially in hot weather.
- Add 300 to 500 g of winter melon, cut into chunks, to the pot with the barley. Some cooks leave the skin on for flavour, others peel it. Scrub the skin well if you keep it.
- Simmer together for about an hour, until the winter melon is translucent and soft.
- Sweeten with rock sugar. Some families add a few dried longan for extra sweetness and colour.
- Strain, or serve with soft pieces of melon in the cup.
Winter melon is sold in large wedges at wet markets and supermarkets. Wrap leftovers tightly and refrigerate.
Variation 2: Lemon Barley
Lemon barley, often called “barley lemon” at drink stalls, is a refreshing twist that is especially good iced.
- Make the classic barley water and let it cool slightly.
- Squeeze in the juice of 1 to 2 lemons per jug, depending on how tart you like it. Add the lemon after cooking, as boiling lemon juice can make it taste bitter.
- Add a few strips of lemon zest for fragrance, avoiding the white pith.
- Taste, then adjust sugar. Lemon barley usually needs a bit more sweetness to balance the sourness.
- Serve over ice with a lemon slice.
Some people use calamansi (small local limes) instead of lemon for a more fragrant, local flavour.
Comparing the Three Versions
| Version | Flavour | Best served | Extra ingredients |
|---|---|---|---|
| Classic barley | Mild, nutty, lightly sweet with pandan fragrance | Warm or chilled | Pandan leaves, rock sugar |
| Winter melon barley | Softer, sweeter, slightly earthy | Chilled or room temperature | Winter melon, optional dried longan |
| Lemon barley | Bright, tangy, refreshing | Iced | Fresh lemon or calamansi, zest |
Storage, Sugar and Other Practical Tips
- Keep it refrigerated. Homemade barley water has no preservatives. Store it in a clean, covered jug in the fridge and drink it within a couple of days. If it smells sour or looks slimy, throw it away.
- Do not leave it out for long. In Singapore’s warm kitchens, a pot left on the stove overnight can spoil.
- Cut the sugar gradually. Start low and let family members add more to their own glass. Many people find homemade barley tastes good with far less sugar than commercial versions.
- Use the leftover grains. Cooked barley can go into porridge, soups or a grain salad, so it does not go to waste.
- Make a big batch on weekends and keep a bottle in the fridge for the week’s first couple of days.
A Note on Health Claims
In traditional Chinese food culture, barley is considered a “cooling” food and is often made when someone feels heaty or during hot weather. These are traditional beliefs rather than medical claims, and barley water is best enjoyed simply as a refreshing homemade drink.
A few practical cautions:
- Barley contains gluten, so it is not suitable for people with coeliac disease or gluten intolerance.
- Watch the sugar if you are managing blood sugar or diabetes. You can make it unsweetened, or check with your doctor or dietitian about what suits you.
- Check with a doctor before using barley water as a remedy for any symptoms, especially for young children, pregnant women or anyone with a medical condition.
Serving Ideas
Barley water pairs well with rich, savoury meals. A chilled glass is lovely alongside a peppery pot of homemade bak kut teh or a coconut-rich bowl of sayur lodeh. It is also an easy, low-fuss drink to make for gatherings and Chinese New Year visits, when guests appreciate something less sweet than canned drinks.
Once you have made it once, you will find it is hardly more effort than boiling water, and far nicer than the packet version.