- 1 cup pearl barley
- 5 cups water
- 3/4 cup sugar (this is a reduced sugar recipe)
- [optional] 3 pandan (screwpine) leaves, tied in a knot
- 3 or 4 sheets of fuzhu/hoo kee
- 2 eggs, beaten
Wash the pearl barley in a bowl, then drain.
Repeat until the water turns clear.
Add the pearl barley, sugar, pandan (screwpine) leaves and 5 cups of water, then boil uncovered for 30 to 40 minutes, until the barley is soft.
Remove the pandan leaves, then drizzle the beaten eggs into the barley while stirring.
Crumble the fuzhu/hoo kee sheets by hand (they should crumble very easily) and stir them into the pot.
Cook for another 3-4 minutes, and it is ready to serve.