From Lookocherry with video. Traditionally uses gingko but I don't like gingko, so I've replaced with lotus seeds. Quantities are my estimation based on packet sizes or what's on hand.
Ingredients
½ C barley, washed and soaked for 15 mins
1 packet fu chok (make sure it's for dessert): break into little pieces, then wash and soak for 15 mins
100 to 200g rock sugar, to taste
1C lotus seeds, soaked in hot water for at least 1.5hr to rehydrate and then remove sprout removed
A few knotted pandan leaves
Method
1. Soak the barley and fu chok for 15 mins in room temp water and then discard the water.
2. In the IP, add the barley and fu chok. Cook using 'Manual' on High for 30 minutes. Allow to naturally release (otherwise it splatters everywhere and is very messy), about 40 minutes.
3. Remove the lid and note the fu chok still seems whole. However after boiling, it quickly breaks down. Add in the pandan leaves, the rock sugar and lotus seeds. Saute on high for 20 to 30 minutes until the lotus seeds are soft.
4. Serve hot or cold.
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