Recipe: Summer Drink/Dessert - Sâm Bổ Lượng

By Helen Le Published: July 25, 2016

  • Prep: 15 mins
  • Cook: 45 mins
  • Ready In: 5 hrs 0 min

  • Bring 3 cups of water to a boil and cook the pearl barley and the cassava for 25-30 mins until soft. Drain and rinse well. Discard the water.
  • Fill another saucepan with 1.5 liters (6 cups) water and bring to a boil. Add the dried lotus seeds and cook until soft (15-45 mins). Skim off the foam, then add the cassava and the pearl barley. Add 150g rock sugar and cook until it's completely dissolved.
  • Simmer for 10 mins, then add the rest of the ingredients. The red jujubes should be added at last before you turn off the heat.
  • Turn off the heat and add the vanilla powder. Serve cold with some crushed ice in a tall glass.